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| HPLC测定星油藤饼和蛋白中桑色素、橙皮素、柚皮素和单宁的含量 |
| Determination of morin, hesperitin, naringenin and tannins in Plukenetia volubili s L. cake and protein by HPLC |
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| DOI： |
| 中文关键词: 星油藤 HPLC 桑色素 橙皮素 柚皮素 单宁 |
| 英文关键词:Plukenetia volubili s L. HPLC morin hesperitin naringenin tannins |
| 基金项目: |
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| 中文摘要: |
| 采用HPLC测定星油藤饼和蛋白中桑色素、柚皮素、橙皮素和单宁的含量。通过对柚皮素和单宁在星油藤饼和蛋白中含量的考察以及Dot值分析，探究单宁和柚皮素对不愉快风味贡献的程度。结果表明：橙皮素、柚皮素、桑色素、单宁分别在0.787~39.344、0.937~46.884、0.997~49.828、1.200~60.010 μg/mL范围内与色谱峰面积呈良好的线性关系；橙皮素、柚皮素、桑色素和单宁的检测限分别为1.56、0.86、2.68、3.56 μg/mL；星油藤浓缩蛋白中桑色素、橙皮素、柚皮素和单宁的含量比星油藤饼中分别减少了4 258、2 929、1 720、2 602 mg/kg；单宁和柚皮素分别对星油藤饼涩味和苦味贡献显著，醇洗分离法可以有效脱除星油藤饼中的不愉快风味。 |
| 英文摘要: |
| The contents of morin, naringenin, hesperitin and tannins in Plukenetia volubilis L. cake and protein were determined by HPLC. The contributing of naringenin and tannins to the unpleasant flavor were researched by studying the contents and dose-over-threshold of those two constituents. The results showed that the linear ranges for hesperitin, naringenin, morin and tannins were 0.787-39.344, 0.937-46.884, 0.997-49.828, 1.200-60.010 μg/mL, respectively. The limit of detection of hesperitin, naringenin, morin and tannins were 1.56, 0.86, 2.68, 3.56 μg/mL, respectively. Compared with pluckenetia volubilis L. cake, the contents of morin, hesperitin, naringenin and tannins in Plukenetia volubilis L. protein concentrate reduced by 4 258, 2 929, 1 720, 2 602 mg/kg respectively. Tannins and naringenin contributed more to astringency and bitter taste of Plukenetia volubilis L. cake. Ethanol washing separation could remove the unpleasant flavor of Plukenetia volubilis L. cake. |
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