甘薯多酚最佳提取工艺及多酚含量的基因型差异研究  

Sweet Potato Polyphenol:Optimal Extraction Condition and Genotypic Variation in Polyphenol Content

作　　者：陆国权[1] 赵文静[1] 

机构地区：[1]浙江大学农业与生物技术学院作物学,杭州310029

出　　处：《中国粮油学报》2009年第3期49-52,共4页Journal of the Chinese Cereals and Oils Association

基　　金：国家公益性行业项目(nyhyzx07-012-12);国家科技支撑项目(2006BAB05A11;2006BAD01A06-2);浙江省科技厅重大项目(2007C12079)

摘　　要：采用响应面设计的提取方法对甘薯多酚进行提取研究,结果表明甘薯多酚的最佳提取条件为:乙醇浓度60%,物料比1∶60,80℃水浴条件下浸提88 min。采用这一提取条件分析并比较了几个有代表性甘薯品种中的多酚含量,发现甘薯多酚含量存在明显基因型差异,其中紫皮紫心甘薯多酚含量最高。The methodology of response surface design was used to extract the polyphenol of sweet potato. The obtained optimal extraction conditions are extracting reagent 60 % ethanol, ratio of sweet potato powder to ethanol 1：60, and extraction time 88 min in water- bath 80 ℃. Meanwhile, great genotypic variation in polyphenol content has been found by conducting extraction at the optimal conditions; among the genotypes tested, the purple sweet potato displays the highest polyphenol content.

关 键 词：甘薯 多酚 响应面分析 基因型 

分 类 号：S377[农业科学—农产品加工]