大兴安岭笃斯越橘花色苷成分鉴定研究  

Identification of Anthocyanins from Daxing’anling Wild Vaccinium uliginosum Fruit

作　　者：胡济美[1] 籍保平[1] 周峰[1] 韩勇[1] 水明磊[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2009年第10期239-241,共3页Food Science

摘　　要：对东北野生笃斯越橘中花色苷进行提取,并采用pH示差法进行定性和定量分析。再对粗提液中的花色苷进行分离纯化,通过HPLC-MS对其花色苷种类和结构进行鉴定,并最终鉴定出13种花色苷。In this study, anthocyanins were extracted from Daxing＇ anling wild Vaccinium uliginosum fruit with 70% ethanol under the assistance of unltrasonic, and were subjected to qualitative and quantitative analysis by pH differential method. Furthermore, the extracts were separated into phenolic acids, anthocyanins and flavanones on Sephadex LH-20 column with different elution solutions. 13 kinds of anthocyanins were identified by HPLC-MS.

关 键 词：笃斯越橘 花色苷 分离 鉴定 

分 类 号：TS207.3[轻工技术与工程—食品科学]