枸杞子水浸液中氨基酸和微量元素含量的测定  

Determination of Amino Acids and Trace Elements in Aqueous Extracts from Lycium barbarum L.

作　　者：王彦芳[1] 赵海燕[1] 韩凤兰 

机构地区：[1]北方民族大学生物科学与工程学院,银川750021 [2]材料科学与工程学院,银川750021

出　　处：《食品工业》2012年第5期113-115,共3页The Food Industry

摘　　要：研究不同试验条件对枸杞子水浸液中氨基酸和微量元素含量的影响。采用正交试验,研究水温、浸泡时间、固液比对枸杞子水浸液中氨基酸及微量元素含量的影响。结果显示:水温、浸泡时间、固液比对氨基酸及微量元素浸出率的影响依次减弱。较高水温及较长时间的浸泡利于枸杞子中氨基酸及微量元素的浸出。To study the effect of different experimental conditions on amino acids and trace elements in aqueous extracts from Lycium barbarum L. The effects of water temperature, soaking time, ratio of solid to liquid on amino acids and trace elements in aqueous extracts were studied by orthogonal experiments. The results showed that, the influencing order of the three factors was water temperature, soaking time, finally ratio of solid to liquid. Higher water temperature and longer soaking time contributed to amino acids and trace elements release from Lycium barbarum L.

关 键 词：枸杞子 氨基酸 微量元素 

分 类 号：R284[医药卫生—中药学]