Scientia Agricultura Sinica ›› 2011, Vol. 44 ›› Issue (8): 1678-1687 .doi: 10.3864/j.issn.0578-1752.2011.08.017

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

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

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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.

Key words: Castanea Mollissina, enzymatic-browning, anthraquinones

CLC Number: 

  • TS201. 2 　
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