不同加工方法对菊米功效成分含量的影响

Effects of Different Processing Methods on the Principal Constituents of Jumi

目的:比较不同加工处理方法对菊米主要功效成分含量的影响,评价不同加工方法处理的菊米质量。方法:收集不同加工方法处理的菊米样品,采用紫外-可见分光光度计测定总黄酮含量。采用HPLC测定菊米中绿原酸、木犀草苷及3,5-O-双咖啡酰基奎宁酸含量。结果:未经杀青直接烘干的菊米各指标成分含量普遍偏低;手工与机械加工方法处理后的菊米中总黄酮、绿原酸及3,5-O-双咖啡酰基奎宁酸的含量总体变化趋势是机械加工>手工加工,且存在显著差异,而木犀草苷的含量不存在显著差异。结论:菊米以机械加工质量最佳,在菊米产地宜采用机械加工保证其质量。

Objective： To compare the effects Of different processing methods for Jumi on the principal constituents and determine the best processing methods. Method： Jumi of different processing methods were collected from Zhejiang Suichang Shilian Mountain. The content of total flavonoids was determined by UV spectrophotometry. Chlorogenic acid, lutelin-7-O-/3-D-glucoside and 3, 5-O-discaffeoylquinc acid were analyzed by HPLC. Result： The results showed that the effects of processing methods on the principal constituents for Jumi were significant. The Jumi which was dried directly no fixation showed lower content according to standard compounds. The overall change trend of effective component content is mechanical processing 〉 manual processing, and the variations are significant except lutelin-7-O-/3-D-glucoside. Conclusion： The best processing methods is mechanical processing.