不同种类食物中葛根素含量的测定  

Determination of Puerarin Content in Different Foods

作　　者：刘阳[1] 韦京豫[1] 蒲玲玲[1] 吴健全[1] 杨继军[1] 郭长江[1] 

机构地区：[1]军事医学科学院卫生学环境医学研究所,天津300050

出　　处：《食品研究与开发》2012年第9期131-133,共3页Food Research and Development

基　　金：十一五国家科技支撑计划项目(No.2008BAI58B06)

摘　　要：采用HPLC方法,测定采集于不同地区的60种食物样品中葛根素的含量,以了解葛根素在不同食物中的分布与含量情况。经测定,在6种蔬菜中检出葛根素,其中含量最高的是芋头,含量(干重)为18.60 mg/100 g。水果样品只在芒果中检出葛根素,含量(干重)为0.97 mg/100 g。干豆类食物样品只在绿豆中检出葛根素,含量(干重)为1.99 mg/100 g。总体上看,葛根素在食物中分布范围不广,且含量也普遍较低。Using HPLC method, the content of puerarin of 60 food samples collected from different areas were determined, to examine the distribution puerarin in different foods. The results showed that puerarin was detected in 6 vegetables. The puerarin content of taro was 18.60 mg/100 g DW, which was the highest among all vegetables. Puerarin was found only in mango among the fruits tested, and the content was 0.97 mg/100 g DW. Among dried legumes, only mung bean was found to contain as much as 1.99 mg puerarin/100 g DW. In general, the puerarin is not widely distributed in foods, and its content is also comparatively low.

关 键 词：葛根素 食物 高效液相分析 

分 类 号：R151[医药卫生—营养与食品卫生学]