海南菠萝蜜果皮中有机酸和脂肪及总黄酮含量的测定分析  

Determination and Analysis of the Content of Organic acids, Fat and Total Flavonoids in Hainan Jack fruit Peel

作　　者：黎瑞珍[1] 刘阳宗[1] 

机构地区：[1]琼州学院理工学院,海南三亚572022

出　　处：《琼州学院学报》2013年第5期47-50,共4页Journal of Qiongzhou University

摘　　要：以不同成长阶段菠萝蜜果皮为原料,采用中和滴定法、索氏提取法和光栅分光光度法对有机酸、脂肪和总黄酮的含量测定比较.结果表明随着果实的成熟有机酸和脂肪含量逐渐减少,黄酮含量逐渐增多.Titration, Soxhlet extraction and raster spectrophotometry were used to analyze the content of organic acids, fats and the determination of total flavonoids with different stages of growth jaekfruit peel. The results show that the organic acids of fruit ripe and fat content reduced gradually, and the content of flavonoid increased gradually.

关 键 词：菠萝蜜 有机酸 脂肪 总黄酮 

分 类 号：TS202.1[轻工技术与工程—食品科学]