板栗酶促褐变产物的研究  

Study on the Enzymatic-browning Products of Castanea Mollissina

作　　者：綦菁华[1] 王芳[1] 谭峰[1] 庞美霞[1] 徐扬[1] 易欣欣[1] 杨心宇[2] 

机构地区：[1]北京农学院食品科学学院,北京102206 [2]北京一轻高级技术学校,北京100068

出　　处：《中国食品学报》2012年第7期67-72,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：北京市科技成果转化发明专利板栗加工控制褐变技术成果转化项目(PXM2012_014207-000017);北京市重点建设学科-农产品加工及贮藏工程(PXM2009-014207-078172)资助项目

摘　　要：目的:对板栗酶促褐变产物进行纯化以及定性,以期对板栗酶促褐变机理以及产物安全性提供依据。方法:以板栗酶促褐变产物组分为试材,用乙醇提取及硫酸水解并氯仿萃取方法萃取板栗酶促褐变产物的组分。采用pH梯度法分离板栗酶促褐变产物的各组分,用大孔吸附树脂纯化分离各组分,在用重结晶方法进一步纯化各组分。采用HPLC法测定各组分的纯度。结果:5%碳酸氢钠萃取组分中含92%大黄酸,5%碳酸钠萃取组分中含92.5%的大黄素。结论:板栗酶促褐变产物的组分中含有大黄酸和大黄素。Objective：Purification and determination of enzymatic-browning products of Castanea Mollissina has been studied in this experiment in order to make clear the theory of enzamatic browning for chaetnut kernel and its safety of browing products in the future. Methods：Samples are the constitutes first extracted with alcohol and then hydrolyzed with sulfuric acid and last extracted with chloroform from the enzymatic-browning products. Firstly, various components were separated by different gradient of pH; secondly, s-8 resin was used to purify the separated constitutes; lastly, the con- stitutes were recrystallized by glacial acetic acid. Degrees of purity were determined by HPLC. Results ：The last constitute with extracted by 5% sodium bicarbonate contains 92% rhein. The last constitute with sodium carbonate constituent con- tains 92.5% emodin. Conclusions： Rehin and emodin were the main components of enzymatic browning products in chestnut kernel.

关 键 词：板栗 酶促褐变 产物 蒽醌 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]