高效液相色谱法测定糜子中酚酸类化合物  

Determination of Phenolic Compounds in Proso Millet by High Performance Liquid Chromatography

作　　者：鹿茸[1] 田琴[1] 孙楠[1] 乔治军[2] 张丽珍[1] 牛伟[3] 单璐[1] 冀佩双 

机构地区：[1]山西大学生命科学学院,山西太原030006 [2]山西省农业科学院农作物品种资源研究所,农业部黄土高原作物基因资源与种质创制重点实验室,山西太原030006 [3]山西省农业科学院,山西太原030006

出　　处：《食品科学》2014年第8期152-155,共4页Food Science

基　　金：国家现代农业(谷子糜子)产业技术体系建设专项(CARS-07-12.5-A12)

摘　　要：为探索糜子麸皮和糜米中酚酸类物质的成分和含量,采用福林-酚法和高效液相色谱法测定比较糜子麸皮和糜米中自由酚含量和酚酸类物质的种类。结果表明:不同品种糜子麸皮之间自由酚含量差异不显著,糜米之间自由酚法差异极其显著(P<0.01)。同一品种糜子麸皮和糜米之间自由酚含量差异显著(P<0.05),糜子麸皮自由酚含量远高于糜米。赤糜2号麸皮和糜米中自由酚含量最高,麸皮中为159.22 mg没食子酸/100 g,糜米中为47.98 mg没食子酸/100 g。糜子中检测到的酚酸类物质有绿原酸、丁香酸、香草酸、p-香豆酸、阿魏酸。The Folin-Ciocalteu method was used to assay the free phenolic content of proso millet.High performance liquid chromatography （HPLC） was used to analyze its phenolic composition.The results showed that free phenolic content was not significantly different among different varieties of millet bran,but significantly different （P ＜ 0.01） in the debranned grain.Free phenolic content was significantly different （P ＜ 0.05） between the bran and grain from the same variety,and the bran had much higher free phenolic content.The highest free phenolic content was found in both bran and grain from proso millet Chimi 2,with 159.22 mg gallic acid equiv/100 g bran,and 47.98 mg gallic acid equiv/100 g grain.Chlorogenic acid,syringic acid,vanillic acid,p-coumaric acid and ferulic acid were the major phenolic acids in proso millet.

关 键 词：麸皮 糜米 酚酸类物质 高效液相色谱法 

分 类 号：S515[农业科学—作物学]