摘要
橘皮是陈皮的原料,很容易感染指状青霉而发生霉变。文中运用HPLC-DAD-ESI-MSn和GC-MS技术分析了陈皮、橘皮以及霉变橘皮中化学成分,比较了三者的总黄酮和总多酚的含量。结果表明:陈皮、橘皮以及霉变橘皮中的非挥发性成分很相似,但是挥发性成分差别很大,同时它们的总黄酮和总多酚含量也不同。柑橘种植过程中使用的杀虫剂,在霉变橘皮中却没有检出。
The peel of Citrus Reticulatae is the raw material of Pericarpium Citri Reticulatae（PCR） , which was easily molded by Penicillium digitatum. The differences of chemical components among Citrus peels （CP） , PCR and molded Citrus peels （FCP） were studied by HPLC-DAD-ESI-MSn and GC-MS. In addition, the total flavonoids and polyphenols were also evaluated in different samples. The results showed that the nonvolatile compounds of CP, PCR and FCP peels were similar, but the volatile compounds of these samples varied significantly. The contents of total flavonoids and polyphenols were significantly different among these samples. In molded samples, the pesticides were not able to detect.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第4期192-199,共8页
Food and Fermentation Industries
基金
国家自然科学基金项目(31201335)
安徽省自然科学基金项目(1308085QC51)
