沙苑子酒酿造过程中黄酮类化合物的鉴定与含量变化规律  

Identification and variation of flavonoid content of semen Astragali complanati wine in the brewing process

作　　者：范学辉[1,2] 张清安 田呈瑞[2] FAN Xue-hui1,2 ZHANG Qing-an2, TIAN Cheng-rui2(1. College of Sports, Shaanxi Normal University, Xi ＇an, Shaanxi 710062, China ; 2. School of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi ＇an , Shaanxi 710062, China)

机构地区：[1]陕西师范大学体育学院,陕西西安710062 [2]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品与机械》2018年第7期34-38,共5页Food and Machinery

基　　金：国家自然科学基金青年科学基金项目(编号31101324);中央高校基本科研业务费专项(编号:GK201602005);陕西省重点研发计划项目(编号:2017NY-167;2018ZDXMNY-086);西安市科技局高校院所人才服务企业工程项目[编号:2017071CG/RC034(SXSF003]

摘　　要：采用NaNO_2-Al(NO_3)_3的比色法测定沙苑子酒总黄酮含量,采取高效液相色谱法检测酒中的5种黄酮类物质含量的变化,研究经不同处理的沙苑子在酿造过程中黄酮类化合物的含量变化。结果表明:沙苑子酒在酿造过程中,除鼠李柠檬素外,其他4种黄酮成分含量基本呈先上升后下降的趋势,与总黄酮变化趋势一致;在酿造过程中处理组与未处理组相比,除杨梅苷外,其他4种黄酮单体含量均高。酿造前将沙苑子浸渍萌发炒制处理能使黄酮含量提高,从而提高酒的质量。Purpose：The total flavonoids content was determined by the colorimetric method of NaNO2-Al（NO3）_3,and the changes of the contents of five kinds of flavonoids were detected by the high performance liquid chromatography（HPLC）to study on the content of flavonoids in the brewing process of the different processing of the semen astragali complanati,which provided an important reference for the brewing and quality control.Results：The contents of other flavonoids in semen A complanati showed a increase trend in the beginning,then followed by a decrease,which was consistent with the changing trend of total flavonoids.Compared with the untreated group,all the contents of flavonoids in the treated group were higher in the brewing process except myricitrin.Conclusion：The flavonoids content could be improved by soaking and germination of semen A.complanati before brewing.

关 键 词：沙苑子 酒 黄酮 高效液相色谱(HPLC) 

分 类 号：TS262[轻工技术与工程—发酵工程]