中国农业科学 ›› 2011, Vol. 44 ›› Issue (8): 1678-1687 .doi: 10.3864/j.issn.0578-1752.2011.08.017

• 贮藏·保鲜·加工 • 上一篇    下一篇

板栗仁酶促褐变产物的组分确定

綦菁华1,杨心宇2,黄漫青2   

  1. 1. 北京农学院食品科学学院
    2.
  • 收稿日期:2010-10-08 修回日期:2010-12-16 出版日期:2011-04-15 发布日期:2011-04-15
  • 通讯作者: 綦菁华

Identification of chemicals from enzymatic-browning reacation of Chestnut (Castanea Mollissina) kernel

  1. 1. 北京农学院食品科学学院
    2.
  • Received:2010-10-08 Revised:2010-12-16 Online:2011-04-15 Published:2011-04-15
  • Contact: qi jing hua

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。

关键词: 板栗, 酶促褐变, 蒽醌

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.

Key words: Castanea Mollissina, enzymatic-browning, anthraquinones

中图分类号: 

  • TS201. 2