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山药及几种炮制品皮与粉质部位总黄酮差异 被引量:1

Difference of total flavonoids in skin and powdery parts of yam and several processed products
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摘要 目的比较生山药、土炒山药、麸炒山药、蜜麸炒山药去皮前后的总黄酮差异。方法应用酶联免疫反应检测仪,Na NO2-Al(NO3)3-Na OH显色法于510nm检测波长处对山药及其炮制品的皮质和粉质部位的总黄酮进行测定。结果:山药生品、土炒山药、麸炒山药、蜜麸炒山药的皮质部分总黄酮含量分别为11.13、12.40、13.58、13.42mg·m L-1,土炒山药、麸炒山药、蜜麸炒山药的粉质部分总黄酮含量分别为3.22、2.98、3.63、3.77mg·m L-1。结论:山药及几种炮制品皮质总黄酮含量分别为粉质部分的3.46、4.16、3.74、3.56倍,山药皮中所含有大量的黄酮类物质,这对于天然抗氧剂的开发与利用有一定指导性意义。 OBJECTIVE To compare the total flavonoids of raw yam,native-fried yam,bran-fried yam and honey-bran-fried yam before and after peeling.METHODS Total flavonoids in cortex and powder of yam and its processed products were determined by enzyme-linked immunoreaction(ELISA)and sodium nitrite-aluminium nitrate-sodium Na NO2-Al(NO3)3-Na OH colorimetric method at 510 nm detection wavelength.RESULTS The contents of total flavonoids in cortex of raw yam,native-fried yam,bran-fried yam and honey-bran-fried yam were 11.13,12.40,13.58 and 13.42mg·m L-1,respectively.The contents of total flavonoids in powder of native-fried yam,branfried yam and honey-bran-fried yam were 3.22,2.98,3.63 and 3.77mg·m L-1,respectively.CONCLUSION The contents of total flavonoids in cortex of yam and its processed products are 3.46,4.16,3.74 and 3.56 times as much as that in powder,respectively.There are a lot of flavonoids in yam peel,which has certain guiding significance for the development and utilization of natural antioxidants.
作者 孟永海 孟祥瑛 付敬菊 秦蓁 翟春梅 MENG Yong-hai;MENG Xiang-ying;FU Jing-ju;QIN Zhen;ZHAI Chun-mei(Heilongjiang University of Chinese Medicine,Herbin 150040,China)
出处 《化学工程师》 CAS 2020年第2期27-28,4,共3页 Chemical Engineer
基金 哈尔滨市科技创新人才研究专项资金项目(2017RAQXJ125) 黑龙江中医药大学研究生创新科研项目(yjscx2017060) 黑龙江省博士后科研启动金资助项目(LBH-Q15137).
关键词 山药 炮制 总黄酮 天然抗氧剂 yam processed total flavonoids natural antioxidants
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