摘要
采用薄层、化学反应、紫外-可见光谱、红外光谱和高效液相色谱等方法,分析了迎春花黄色素的基本性质。结果表明,迎春花黄色素主要成分为黄酮类和类胡萝卜素类;黄酮成分主要是芦丁,类胡萝卜素具有双键、羰基和羟基。
The paper makes an analysis of the basic components of the yellow pigment from Jasminum Nudiflorum Linde with thin layer chromatography, chemical reaction, UV-visible absorption spectrum, IR spectrum and HPLC. The results indicate that the chief chemical components of Jasminum Nudiflorum Linde consist of flavonoids and carotenoids. One is the rutin, the other is carotenoids consisting of double bond, carbonyl and hydroxyl.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第10期68-72,共5页
Food Science
关键词
迎春花
黄色素
化学
光谱
性质
JasminumNudiflorum Linde
yellow pigment, chemistry
spectrum
character