摘要
采用HPLC法进行齐墩果酸的检测,研究了木瓜中齐墩果酸的提取方法,发现以无水酒精等有机溶剂提取效果最好。通过对木瓜果醋研制过程中各个样品的检测发现,齐墩果酸主要分布在木瓜渣中,在木瓜汁中的含量很低,几乎检测不出,只有带渣发酵才能制成含齐墩果酸的功能性果醋。
The content of oleanolic acid was detected by HPLC and the extraction method of oleanolic acid from Chinese floweringquince was investigated. The optimal extraction results were got with organic solvent such as water-free ethanol. That oleanolic aciddistributed mainly in residues and undetectable oleanolic acid distributed in Chinese flowering quince syrup were found throughdetection of variety samples of Chinese flowering quince fruit vinegar. Functional fruit vinegar with oleanolic acid can only beproduced by fermentation with residue.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第11期247-249,共3页
Food Science
