HPLC测定星油藤饼和蛋白中桑色素、橙皮素、柚皮素和单宁的含量  

Determination of morin,hesperitin,naringenin and tannins in Plukenetia volubilis L. cake and protein by HPLC

作　　者：夏克东[1] 刘斯博[1] 李林芽 田少君[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国油脂》2017年第3期131-134,139,共5页China Oils and Fats

基　　金：河南省高校科技创新团队支持计划(13IRTSTHN028)

摘　　要：采用HPLC测定星油藤饼和蛋白中桑色素、柚皮素、橙皮素和单宁的含量。通过对柚皮素和单宁在星油藤饼和蛋白中含量的考察以及Dot值分析,探究单宁和柚皮素对不愉快风味贡献的程度。结果表明:橙皮素、柚皮素、桑色素、单宁分别在0.787~39.344、0.937~46.884、0.997~49.828、1.200~60.010μg/mL范围内与色谱峰面积呈良好的线性关系;橙皮素、柚皮素、桑色素和单宁的检测限分别为1.56、0.86、2.68、3.56μg/mL;星油藤浓缩蛋白中桑色素、橙皮素、柚皮素和单宁的含量比星油藤饼中分别减少了4 258、2 929、1 720、2 602 mg/kg;单宁和柚皮素分别对星油藤饼涩味和苦味贡献显著,醇洗分离法可以有效脱除星油藤饼中的不愉快风味。The contents of morin, naringenin, hesperitin and tannins in Plukenetia volubilis L. cake andprotein were determined by HPLC. The contributing of naringenin and tannins to the unpleasant flavorwere researched by studying the contents and dose - over - threshold of those two constituents. Theresults showed that the linear ranges for hesperitin, naringenin, morin and tannins were 0.787 - 39. 344,0.937 -46. 884, 0.997 -49. 828, 1. 200 -60.010 μg/mL, respectively. The limit of detection of hes-peritin, naringenin, morin and tannins were 1.56, 0.86, 2.68, 3.56 μg/mL, respectively. Comparedwith pluckenetia volubilis L. cake, the contents of morin, hesperitin, naringenin and tannins in Plukenetiavolubilis L. protein concentrate reduced by 4 258, 2 929, 1 720, 2 602 mg/kg respectively. Tannins andnaringenin contributed more to astringency and bitter taste of Plukenetia volubilis L. cake. Ethanol wash-ing separation could remove the unpleasant flavor of Plukenetia volubilis L. cake.

关 键 词：星油藤 HPLC 桑色素 橙皮素 柚皮素 单宁 

分 类 号：R286.0[医药卫生—中药学] O657.72[医药卫生—中医学]