北冰红山葡萄转色至冰冻期总酚含量变化规律研究  

Study on the Change of Total Phenol Content in Vitis amurensis Rupr (Beibinghong) during Coloring to Freeze Period

作　　者：丁鑫 孟祥敏[1] 贺阳[1] 许志新 初百吉 文连奎[1] DING Xin;MENG Xiang-min;HE Yang;XU Zhi-xin;CHU Bai-ji;WEN Lian-kui(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品研究与开发》2018年第13期28-32,共5页Food Research and Development

摘　　要：以北冰红山葡萄为原料,采用福林-酚比色法对转色至冰冻期果实中的总酚含量进行测定,揭示总酚含量变化的规律。试验结果表明,在样品:福林-酚试剂:12%(质量分数)Na_2CO_3=1:4:8(体积比),温度20℃,反应4 h条件下,总多酚含量与吸光度呈良好的线性关系,平均回收率为99.91%,相对标准偏差(RSD)为1.03%。总酚含量变化显示,北冰红山葡萄转色至冰冻期总酚含量呈现先升高后下降的趋势。Take Vitis amurensis Rupr（Beibinghong）as the raw materials,and the total phenol content of fruits were measured that in the coloring and frozen period by Folin-phenol colorimetric method. It revealed the change of total phenol content. The result showed that as for specimen,the polyphenol content was presented good linear relation to absorbance under the conditions as follows：samples：Folin-phenol：12 %（mass fraction）Na2CO3=1：4：8（volume ratio）,at 20 ℃ for 4 hours of reaction. Average recovery rate was 99.91 %,RSD was 1.03 %. The changing of total phenols content showed that it presented the trend of the rise and decrease during Vitis amurensis Rupr（Beibinghong）coloring to freeze period.

关 键 词：北冰红山葡萄 转色-冰冻期 福林-酚比色法 总酚 变化规律 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]