紫外照射对采后花生根中白藜芦醇的影响  

Effect of Resveratrol in Post Harvest Peanut Root by Ultraviolet Irradiation

作　　者：张俊[1] 葛林梅[1] 房祥军[1] 邵敏[1] 郜海燕[1] 

机构地区：[1]浙江省农业科学院食品加工研究所,杭州310021

出　　处：《中国食品学报》2009年第4期161-164,共4页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省科技厅重点科研项目(2006C22010)

摘　　要：目的:研究紫外照射对采后花生根中白藜芦醇含量的影响。方法:将采后的花生根经不同处理(剪碎、干燥、新鲜等)后接受紫外照射(照射时间、照射距离、照射后处理方法等),对比白藜芦醇含量的变化情况。结果:采后的新鲜花生根受到紫外照射后,组织中白藜芦醇含量提高65%～120%。当花生根距离紫外灯1～2m时,白藜芦醇含量变化较大;而在距离紫外灯1m以内和2m以外时,白藜芦醇含量变化较小;紫外照射20min时,白藜芦醇含量最高。紫外照射花生根放置10h后才逐渐产生白藜芦醇。结论:紫外照射可刺激未失活花生根组织产生白藜芦醇。Objective： Study on the effect of resveratrol in postharvest peanut root by ultraviolet irradiation. Methods： Post-harvested peanut root was treated with different methods （cutting into 20mesh, drying, fresh）. The root was irradiated by ultraviolet （irradiated time, irradiated strength, treatment method after irradiation）and then compared the changes of resveratrol contents in it. Results： Resveratrol content could be improved from 65%~120% when the peanut root was irradiated by ultraviolet. When the distance between the peanut root and the ultraviolet light was 1-2 m, the increase ra- tio of resveratrol was higher than that when the distance was in lm or outside 2 m. Resveratrol content reached to peak in 20 min irradiation and gradually generated at lay 10 hours after irradiation. Conclusions： Fresh post-harvest peanut root would be simulated by ultraviolet irradiation and it could generate resveratrol.

关 键 词：花生 根 紫外 白藜芦醇 采后 

分 类 号：R284.1[医药卫生—中药学]