高粱单宁的结构、分布及分析方法综述  

A review on structures,distribution and analysis methods for sorghum tannins

作　　者：郑学玲[1] 王旭娟 韩小贤[1] ZHENG Xueling;WANG Xujuan;HAN Xiaoxian(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2020年第2期132-140,共9页Journal of Henan University of Technology：Natural Science Edition

基　　金：国际标准修订ISO9648“Sorghum-determination of tannin content”(ISO/TC34/SC4)。

摘　　要：当高粱作为酿酒材料时,单宁的存在有着积极的影响,但是作为饲料时单宁的存在则会降低动物的消化效率。由于高粱单宁结构复杂,定量测定相对来说较为困难。主要从高粱单宁的化学结构、分布、提纯分离与结构鉴定、测定方法以及影响其含量测定的因素进行综述。测定方法主要围绕分光光度法、蛋白质沉淀法以及高压液相色谱法进行讨论。Sorghum tannins have positive effects on sorghum winemaking and negative effects on digestive efficiency of animals.Due to the complex structure of sorghum tannins,it is relatively difficult to determine.This paper mainly reviewed chemical structures,distribution,determination methods and factors affecting the determination of tannins in sorghum.Determination methods including spectrophotometry,protein precipitation and HPLC were mainly discussed.

关 键 词：高粱单宁 结构 分布 测定方法 影响因素 

分 类 号：TS201.2[轻工技术与工程—食品科学]