橘核中柠檬苦素类物质测定方法的研究  

Determination of Limonoids in Tangerine Seed

作　　者：徐玉娟[1,2] 施英[1,2] 肖更生[1,2] 陈卫东[1,2] 张友胜[1,2] 刘学铭[1,2] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所 [2]广东省农产品加工公共实验室,广东广州510610

出　　处：《现代食品科技》2007年第2期80-81,共2页Modern Food Science and Technology

基　　金：广东省自然科学基金项目(04002072)

摘　　要：由于传统方法检测橘核中柠檬苦素类物质的含量效率低、成本高,采用微量快速法处理样品,检测速度快,回收率高,能真实反映原料中柠檬苦素类物质的含量,可用于橘核及其提取产品的质量分析和控制。A new method to determine limonoids in tangerine seed was established in this paper. The pretreatment of tangerine seed by this method is simpler and rapider than the traditional methods and the achieved results were more accurate than that using the traditional methods. So the new method was valuable for analyzing and controlling the quality of tangerine seed and its products.

关 键 词：橘核 柠檬苦素类物质 检测方法 

分 类 号：TS201.2[轻工技术与工程—食品科学]