燕麦醋中多酚类的含量和组分分析  

Components analysis of polyphenolics extracted from oat vinegar with different solvents

作　　者：李璐[1] 任长忠 王丽丽[1] 李再贵[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 [2]吉林省白城农科院,吉林白城137000

出　　处：《中国调味品》2010年第10期110-112,共3页China Condiment

基　　金：公益性农业行业项目(nyhyzx07-009);农业产业技术体系项目(nycytx07-14)

摘　　要：对燕麦为主要原料的山西老陈醋中的酚类物质的含量和种类进行了分析。分别选用乙酸乙酯、乙醇和水为溶剂,采用高效液相色谱法定性定量测定燕麦醋中常见酚类物质含量。结果表明燕麦醋的乙酸乙酯提取物含有的酚酸种类最多,没食子酸在乙醇提取物中的含量较高,儿茶素仅在乙醇提取物中检测到。其它酚类物质含量,均是在乙酸乙酯提取物中最高。而水提物中酚酸种类较少,含量也不高。The phenolic antioxidants in oat vinegar were analyzed.Ethyl acetate,ethanol and water were used as solvents.High performance liquid chromatography（HPLC）was applied to qualitative and quantitative determination of several oat vinegar polyphenol.The results showed that the ethyl acetate extract of oat vinegar contains the most of polyphenolics.Gallic acid in the ethanol extract was the highest while catechin was only detected in the ethanol.Other phenolics had the highest content in the ethyl acetate extract and that in water extract was the least both in kinds and contents.

关 键 词：燕麦醋 多酚 高效液相色谱 溶剂提取 分析 

分 类 号：TS264.22[轻工技术与工程—发酵工程]