鲜切荸荠中黄化物质研究  

STUDY ON THE YELLOWED MATTER OF THE FRESH-CUT CHINESE WATER-CHESTNUT

作　　者：潘永贵[1,2] 陈维信[2] 

机构地区：[1]华南热带农业大学食品科学与工程系,海南儋州571737 [2]华南农业大学园艺学院,广东省果蔬保鲜重点实验室,广州天河510642

出　　处：《食品研究与开发》2008年第2期33-36,共4页Food Research and Development

基　　金：华南热带农业大学院校基金(Rnd0618)

摘　　要：对鲜切荸荠中黄化物质进行研究,结果表明:鲜切荸荠中黄色类物质的甲醇提取液于波长200nm～400nm范围内呈现出3个明显的吸收峰,其中峰Ⅰ位于380nm左右,峰Ⅱ位于327nm～328.5nm左右,峰Ⅲ位于272nm～273nm之间;化学鉴定结合对黄酮类物质的测定,表明鲜切荸荠中含有黄酮类物质和蒽醌类物质。The Yellowed Matter of the Fresh-cut Chinese water-chestnut was researched. The results have shown that there are three distinct absorption peaks between 200 nm-400 nm in the methanol extract of the yellowed parts from the fresh-cut Chinese water-chestnut. One is located at about 380 nm, one between 327 nm and 328.5 nm, the other between 272 nm and 273 nm. Exact chemical identification and examination of flavone suggest that the yellowed matter contains flavone and anthraquinone.

关 键 词：鲜切荸荠 黄化物质 化学鉴定法 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]