苦荞醋发酵和熏醅过程中芦丁与槲皮素含量变化的检测  

Determination of Rutin and Quercetin during the Fermentation and Roasting of Aged Tartary Buckwheat Vinegar

作　　者：雷菲[1] 李再贵[1] 李璐[1] 王爱丽[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：《农产品加工（下）》2010年第11期100-102,106,共4页Farm Products Processing

摘　　要：研究了以苦荞为主要原料的山西老陈醋发酵过程中芦丁和槲皮素的含量变化。通过正交试验对超声辅助提取芦丁和槲皮素的条件进行了优化,并采用高效液相色谱法(HPLC)对芦丁和槲皮素含量进行了定量检测。结果表明,蒸料后苦荞醋醅中芦丁含量低于槲皮素含量,随着发酵和熏醅的进行,槲皮素含量也显著降低。以芦丁和槲皮素为主要健康成分的苦荞酿制食醋时,必须采用技术措施,防止功能成分的分解和流失。The content changes of rutin and quercetin during the fermentation and roasting of Shanxi aged vinegar made from tartary buckwheat are studied. Ultrasonic extraction conditions are optimized through orthgonal test and rutin and quercetin contents are determined by high performance liquid chromatography （HPLC）. The results indicate that after the steaming process, rutin is less than quercetin. Quercetin decreases remarkably after the fermentation and roasting. It is necessary to avoid the degradation of turin and quercetin which are important functional components of the vinegar.

关 键 词：苦荞 苦荞醋 芦丁 槲皮素 超声提取 HPLC 

分 类 号：TS264.22[轻工技术与工程—发酵工程]