摘要
[目的]分析刺山柑果实中还原糖及总糖的含量。[方法]采用3.5-二硝基水杨酸法对刺山柑果实中还原糖及总糖的含量进行测定。[结果]应用水提法(100℃)提取的刺山柑果实中还原糖的含量在11.6%左右,提取温度对提取结果有明显影响;刺山柑果实中的总糖含量在24.5%左右。[结论]刺山柑果实中还原糖和总糖含量相对较高,具有较好的开发前景。
A [ Objective ] To analyze the content of reducing sugar and total sugar in the fruits of Capparis spinosa L.. [ Method ] 3.5-two nitro salicylic acid method was chosen to test the content of reducing sugar and total sugar in the fruits of Capparis spinosa L.. [ Result ] Results showed that the content of reducing sugar extracted by hot-water( 100℃ ) was about 11.6% and temperature of water had obvious effect to the results. The content of total sugar was about 24.5%. [ Conclusion] The reducing sugar and the total sugar were all relatively higher in the fruits of Capparis spinosa L.. which indicated that they would have a zood development perspective.
出处
《安徽农业科学》
CAS
2012年第9期5183-5184,共2页
Journal of Anhui Agricultural Sciences
关键词
刺山柑
还原糖
总糖
3.5-二硝基水杨酸
Capparis spinosa L.
Reducing sugar
Total sugar
3, 5-two nitro salicylic acid