雪莲果不同部位绿原酸含量的比较  

Comparison of Chlorogenic Acid Content among Different Parts of Smallanthus sonchifolius

作　　者：宋伟[1] 张正敏 

机构地区：[1]贵州师范大学化学与材料科学学院,贵阳550001 [2]贵州省理化测试分析中心,贵阳550002

出　　处：《食品工业》2012年第8期146-147,共2页The Food Industry

基　　金：贵州省科学技术基金项目(黔科合J字LKS[2009]37号)

摘　　要：建立紫外分光光度法测定雪莲果中绿原酸的含量,并对雪莲果不同部位绿原酸的含量进行比较。结果表明,雪莲果果肉外部的绿原酸含量高于雪莲果果肉中部及心部。方法简便、准确,可用于评价含绿原酸成分的食品质量。Establish UV spectrophotometry to determine the content of chlorogenic acid in Smallanthus sonchifolius and compare chlorogenic acid content among different parts of Smallanthus sonchifolius.The result showed that the content of chlorogenic acid in the external pulp of Smallanthus sonchifolius was higher than that in the central pulp and pulp of heart.The method was simple and accurate and could be used to evaluate the quality of food that contained chlorogenic acid.

关 键 词：雪莲果 绿原酸 紫外分光光度法 含量 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]