| 板栗仁酶促褐变产物的组分确定 |
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| 引用本文： | 綦菁华,杨心宇,黄漫青.板栗仁酶促褐变产物的组分确定[J].中国农业科学,2011,44(8):1678-1687. |
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| 作者姓名： | 綦菁华 杨心宇 黄漫青 |
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| 作者单位： | 1. 北京农学院食品科学学院;
2. ; |
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| 基金项目： | 北京市重点建设学科-农产品加工及贮藏工程资助项目 |
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| 摘 要： | 目的]研究板栗酶促褐变产物的组分。方法]利用提取纯化后的板栗酶促褐变产物组分作为试材，采用HPLC法对其进行定性和定量分析；采用NMR法进一步确定板栗酶促褐变产物组分。结果] HPLC法初步断定5%碳酸氢钠萃取组分为大黄酸；5%碳酸钠萃取组分为大黄素；核磁共振实验测定的2个组分的1HNMR和13CNMR图谱分析结果确定了板栗仁酶促褐变产物为大黄酸和大黄素。结论]本研究可以为板栗酶促褐变机理研究以及产物安全性提供重要的依据。
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| 关 键 词： | 板栗 酶促褐变 蒽醌 |
| 收稿时间： | 2010-10-08; |
Identification of Chemicals from Enzymatic-Browning Reaction of Chestnut(Castanea mollissina) Kernel |
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| QI Jing-hua,YANG Xin-yu,HUANG Man-qing.Identification of Chemicals from Enzymatic-Browning Reaction of Chestnut(Castanea mollissina) Kernel[J].Scientia Agricultura Sinica,2011,44(8):1678-1687. |
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| Authors: | QI Jing-hua YANG Xin-yu HUANG Man-qing |
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| Institution: | QI Jing-hua1,YANG Xin-yu2,HUANG Man-qing1(1College of Food Science,Beijing Agricultural University,Beijing102206,2Senior Technology School of Beijing Bureau of Light Industry,Beijing 100068) |
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| Abstract: | 【Objective】 To predicate the constitutes of enzymatic-browning products of Castanea Mollissina. 【Method】 The compositions of enzymatic-browning products extracting from Castanea Mollissina were determined by HPLC method and by NMR methods. 【Result】 The enzymatic-browning products consisted of 2 kinds of anthraquinones. The compositions of enzymatic-browning products contained rhein and emodin. 【Conclusion】 This research will play an important role in the further development and safety of enzymatic-browning products. |
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| Keywords: | Castanea mollissina enzymatic-browning anthraquinones |
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