不同贮藏温度对刺梨原汁中总黄酮含量的影响  

The Effects of Total Flavonodis in Rosa roxburghii Juice in Different Storage Temperature

作　　者：刘易伟 陈萍 卿云光 耿宁 黄兴 LIU Yiwei;CHEN Ping;QING Yunguang;GENG Ning;HUANG Xing(Qiannan Inspection and Testing Institute,Duyun 558000,China)

机构地区：[1]黔南州检验检测院,贵州都匀558000

出　　处：《食品安全导刊》2023年第3期98-100,共3页China Food Safety Magazine

基　　金：黔南州科技局科技项目(黔南科合[2019]09号);黔南州科技局科技项目(黔南科合[2019]19号)。

摘　　要：利用紫外可见光分光光度计对不同贮藏温度下刺梨原汁的总黄酮含量进行测定和分析。结果表明,刺梨原汁在冷冻条件下总黄酮含量相对稳定,随着贮藏温度的升高,总黄酮含量降低速率逐渐增加。家用冰箱的储存温度通常为4℃,在此温度下,总黄酮含量比较稳定,可以作为日常保存温度,对刺梨原汁总黄酮的营养价值影响较小。The content of total flavonoids in Rosa roxburghii juice was determined and analyzed by spectrophotometer at different storage temperatures. The results showed that the content of total flavonoids in Rosa roxburghii juice was relatively stable under freezing condition, and the decreasing rate of total flavonoids content increased in higher storage temperature. The storage temperature by domestic refrigerator usually use in 4 ℃, under this temperature, which the content of total flavonoids is relatively stable. So the temperature can be used as the daily storage temperature, which has little influence on the nutritional value of total flavonoids in Rosa roxburghii juice.

关 键 词：刺梨 总黄酮 贮藏温度 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]