芦荟中酚酸类成分含量测定  

Determination content of phenolic acid in aloe

作　　者：杨素萍[1,2] 成蔚[1] 王煜[1] 董慧[1] 王清云[1] 甄攀[1] 

机构地区：[1]河北北方学院,张家口075000 [2]北京林业大学,北京100083

出　　处：《食品科技》2010年第9期307-309,共3页Food Science and Technology

基　　金：河北省教育厅项目(Z2009302)

摘　　要：目的:建立芦荟中酚酸类成分含量的测定方法,测定几种芦荟中酚酸类成分的含量。方法:以没食子酸为对照品,铁氰化钾-三氯化铁为显色剂分光光度法测定。结果:测定的几种芦荟肉汁中总酚酸的含量为1.69～79.28μg/g,芦荟皮中的含量为36.35～752.64μg/g。结论:不同芦荟品种总酚酸的含量不同,同种芦荟皮中含量明显高于肉汁中的含量。测定方法稳定、准确,适合于测定芦荟中酚酸类成分的含量。Objective：To establish a method to determine the content of phenolic acid class ingredient in aloe,and with the method determine the content of phenolic acid class ingredient in several kind of aloes.Methods： Taking gallic acid as reference substance,determed with spectrophotometric method by potassium ferricyanide-iron trichloride as developer.Results： In these several aloe congeal the glue juice,The phenolic acid content is 1.69～79.28 μg/g,In their leaf skin,The phenolic acid content is 36.35～752.64 μg/g.Conclusion： The content of the phenolic acid is different in different assortment aloe.The content of in leaf skin were obviously higher than in congeal the glue juice in the same kind of aloe.The determination method is stable and accurate,It was fit for determination the phenolic acid class ingredient content in aloe.

关 键 词：芦荟 酚酸 没食子酸 含量测定 

分 类 号：TS207.3[轻工技术与工程—食品科学]