原料预处理对柠檬膳食纤维总黄酮的影响

Study on the effect of pretreatment on total flavonoids of dietary fiber from lemon peel

以柠檬皮渣为原料,探讨不同原料预处理方法对柠檬膳食纤维总黄酮的影响,原料进行预处理后经冷冻干燥制备膳食纤维,然后进行总黄酮含量测定。实验测得经灭酶、漂洗、不灭酶不漂洗处理后柠檬皮渣中总黄酮保存率分别为:71.72%、83.79%、92.41%,从结果可知总黄酮不稳定,而温度是影响总黄酮稳定性的重要因素。

The studies on the effect of different pretreatments on the extraction of total flavonoids from lemon peel residue were carried out.After pretreatment of raw materials,the dietary fiber was made by freeze-drying.Then the flavonoids was determined by UV spectrophotometer.The experiment result was measured after the enzyme inactivating,rinsing,non-enzyme-inactivating and non-rinsing separately.The preservation rates of flavonoids in the lemon dietary fiber were 71.72 %,83.79 %,and 92.41 %.Results suggested that flavonoids were not stable,and the temperature was an important factor influencing the stability of flavonoids.