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| Determination of morin, hesperitin, naringenin and tannins in Plukenetia volubili s L. cake and protein by HPLC |
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| KeyWord:Plukenetia volubili s L. HPLC morin hesperitin naringenin tannins |
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| Abstract: |
| 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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