超微粉碎技术对油菜花粉中槲皮素和山奈素溶出率的影响  

Effects of Superfine Comminution Technique on Leaching Rates of Quercetin and Kaempferol in Pollen of Brassica campestris

作　　者：姚秋萍[1] 马亚丽[2] 李健[2] 黄一帆[2] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建农林大学动物科学学院,福建福州350002

出　　处：《食品科学》2009年第6期43-45,共3页Food Science

基　　金：福建省科技重大项目(2006NZ0003-1)

摘　　要：为了探讨超微粉碎技术对油菜花粉中有效成分(槲皮素和山奈素)溶出的影响,采用高效液相色谱法分析比较油菜花粉超微粉与普通粉(65～100目)中槲皮素和山奈素的溶出差异。结果表明,油菜花粉超微粉中槲皮素和山奈素的溶出率比普通粉分别提高了45.16%和27.86%,超微粉碎可显著提高油菜花粉有效成分的溶出率。In this study, superfine comminution technique was applied to destroy the spore wall of the pollen of Brassica campestris, and then the leaching rates of quercetin and kaempferol in superfine and common powdered pollens were compared by HPLC. The results showed that the leaching rates of quercetin and kaempferol in superfine pollen are higher 45.16% and 27.86% than those in common powdered pollen, respectively. In conclusion, superfine comminution technique can effectively promote the leaching rates of effe...

关 键 词：油菜花粉 超微粉碎 槲皮素 山奈素 

分 类 号：TS201.2[轻工技术与工程—食品科学]