皂化对枸杞类胡萝卜素组成的影响  

Effect of Saponification on the Lycium barbarum L. Carotenoids

作　　者：米佳[1] 闫亚美[1] 秦垦[1] 禄璐[1] 曹有龙[1] 

机构地区：[1]宁夏农林科学院/国家枸杞工程技术研究中心,银川750002

出　　处：《食品工业》2017年第6期152-154,共3页The Food Industry

基　　金：宁夏回族自治区枸杞育种专项(2013NYYZ0102);宁夏农林科学院先导资金项目(NKYQ-16-04;NKYJ-15-16);宁夏自然科学基金项目(NZ16114);国家自然基金(31360076)

摘　　要：类胡萝卜素是枸杞中最重要的功效成分之一,在枸杞中大多以酯化的形式存在,其中80%以上都是玉米黄素双棕榈酸酯。以宁杞1号为例,用超声波辅助溶剂法提取枸杞类胡萝卜素,经过皂化处理后用高效液相色谱(HPLC)检测分析,研究不同皂化条件对枸杞类胡萝卜素的影响。结果表明,将所提取的类胡萝卜素经过皂化,玉米黄素双棕榈酸酯会部分转化成玉米黄素,但是皂化会破坏枸杞类胡萝卜素,使其总含量降低,因此皂化不适合用于枸杞类胡萝卜素样品。Carotenoids was one of the most important functional components in Lycium barbarum L., mostly existing in the form of esterified, more than 80% of which was zeaxanthine dipalmitate. A case study of Ningqi （Lycium barbarum L.） No. 1, carotenoids was extracted by solvents and ultrasonic-assisted method, saponified and then determined by HPLC. The effect of saponification on the Lycium barbarum L. carotenoids was studied. The results showed that saponification could turn zeaxanthine dipalmitate into zeaxanthin, but decreased the carotenoids content. Therefore, saponification was unsuitability for Lycium barbarum L. carotenoids.

关 键 词：枸杞 玉米黄素双棕榈酸酯 皂化 HPLC 

分 类 号：TS264.4[轻工技术与工程—发酵工程]