苜蓿饮料研制及其有效成分测定  

THE DEVELOPMENT OF ALFALFA DRINK AND DETERMINATION OF EFFECTIVE COMPONENT

作　　者：林旭辉[1] 代云峰[1] 冯吉莉[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品研究与开发》2009年第12期67-71,共5页Food Research and Development

摘　　要：采用紫花苜蓿作为试验材料,提取其有效成分,经过调香制成令消费者接受的新型天然保健饮品。通过单因素试验,找到苜蓿皂甙的最佳提取条件。通过紫外分光光度法,用芦丁作为对照品,测定苜蓿皂甙提取率。Alfalfa was used as experimental materials in this experiment, its active ingredients were extracted, after added flagrant, it becomes one new natural health drinks accepted by the vast number of consumers. then alfalfa powder dry was used as experimental materials in this experiment again, by single-factor test, the best conditions for extrating alfalfa saponins was ensured. The extraction rates of alfalfa saponins was measured by spectrophotometry, using rutin as a reference substance.

关 键 词：苜蓿 饮料 苜蓿皂甙 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]