天麻酸奶中天麻素和天麻苷元含量的测定  

Measurement of gastrodin and gastrodigenin in Gastrodia elata BI yoghurt

作　　者：黄先敏 甘会廷 韩立乾 孙建美 HUANG Xian-min;GAN Hui-ting;HAN Li-qian;SUN Jian-mei(College of Agriculture and Life Science ,Zhaotong University,Zhaotong,657000,China)

机构地区：[1]昭通学院农学与生命科学学院

出　　处：《武汉轻工大学学报》2019年第5期6-11,共6页Journal of Wuhan Polytechnic University

摘　　要：以实验所做出的天麻酸奶为试验材料,对其中的天麻素和天麻苷元的含量进行测定分析,为天麻酸奶的生产利用和推广提供理论依据。实验结果显示天麻与乳酸菌共同发酵后,发酵物中仍含有天麻素和天麻苷元。The Gastrodia elata BI yoghurt made in laboratory was used as the experimental material,to measure the content of gastrodin and gastrodigenin in Gastrodia elata BI yoghurt powder,which provided a theoretical basis for the production,utilization and promotion of Gastrodia elata BI yoghurt.After the co-fermentation of Gastrodia elata BI and lactic acid bacteria,the fermentation product still contains gastrodin and gastrodigenin.

关 键 词：天麻酸奶 天麻素 天麻苷元 含量 反相高效液相色谱法 

分 类 号：TS201.2[轻工技术与工程—食品科学]