摘要
建立紫外分光光度法测定雪莲果中绿原酸的含量,并对雪莲果不同部位绿原酸的含量进行比较。结果表明,雪莲果果肉外部的绿原酸含量高于雪莲果果肉中部及心部。方法简便、准确,可用于评价含绿原酸成分的食品质量。
Establish UV spectrophotometry to determine the content of chlorogenic acid in Smallanthus sonchifolius and compare chlorogenic acid content among different parts of Smallanthus sonchifolius.The result showed that the content of chlorogenic acid in the external pulp of Smallanthus sonchifolius was higher than that in the central pulp and pulp of heart.The method was simple and accurate and could be used to evaluate the quality of food that contained chlorogenic acid.
出处
《食品工业》
北大核心
2012年第8期146-147,共2页
The Food Industry
基金
贵州省科学技术基金项目(黔科合J字LKS[2009]37号)
关键词
雪莲果
绿原酸
紫外分光光度法
含量
Smallanthus sonchifolius
chlorogenic acid
UV spectrophotometry
contentSpecific
