新会柑酵素成分综合测定

Comprehensive measurement of the Xinhui citrus fermentation liquor

目的:分析测定新会柑酵素中总黄酮、多糖、蛋白质、氨基酸4类成分的含量,为新会柑酵素综合利用开发提供依据。方法:黄酮采用超声法提取,紫外分光光度法定量;多糖采用水提醇沉法提取,苯酚-硫酸法定量;蛋白质采用细胞裂解法提取,二喹啉甲酸(BCA)试剂盒定量;氨基酸采用超声法提取,茚三酮比色法定量。结果:新会柑酵素A、新会柑酵素B、新会柑肉酵素缩液C中的总黄酮含量分别为0.327 8%、0.122 9%、0.441 4%,多糖含量分别为0.656 3%、0.268 2%、0.242 3%,蛋白质含量分别为6.636 0%、1.388 4%、4.847 2%,氨基酸含量分别为0.527 4%、0.155 8%、0.925 7%。结论:建立了新会柑酵素的总黄酮、多糖、蛋白质、氨基酸的含量测定方法,结果表明,4类成分含量丰富,新会柑酵素具有良好的保健与营养价值。

OBJECTIVE To ascertain the quantitation method of total flavones,polysaccharose,protein and amino acid in Xinhui citrus fermentation liquor,and provide the basis for integrated utilization.METHODS Ultrasonic and UV-Visible spectrophotometry（UV）were chosen as the extract and quantitation methods to determinate the total flavones.Polysaccharose was extracted by ethanol subsiding method and quantified by the method of phenol-concentrated sulphuric acid.The cell lysis method was used to extract the protein,which also could be quantified by BCA Protein Quantitation Kit.Amino acid could be extracted by ultrasonic and quantified by ninhydrin colorimetry.RESULTS The contents of total flavones in Xinhui citrus fermentation liquor A,B and C were 0.327 8%,0.122 9% and 0.441 4%,respectively,the contents of polysaccharose were 0.656 3%,0.268 2% and 0.242 3%,the contents of protein were 6.636 0%,1.388 4% and 4.847 2%,and the contents of amino acid were 0.527 4%,0.155 8% and 0.925 7%.CONCLUSION A detection method is established to determine total flavone,polysaccharose,protein and amino acid in Xinhui citrus fermentation liquor.The result shows high contents of four constituents in the Xinhui citrus fermentation liquor,which are meritorious to protect health and provide nutrients.