摘要
枣霜是干枣在水煮过程中产生的一种白色粉末状物质。由于尚未阐明这种物质化学组成,其出现引起了消费者对食品安全的恐慌。我们采用高效液相色谱质谱联用法,对枣霜的化学组成进行了定性定量分析。从枣霜中发现了18种三萜酸类成分,鉴定了其中的15种。定量分析的结果表明,枣霜是从大枣溢出的脂溶性营养成分,其中齐墩果酸含量为7.1%±0.9%,总三萜酸类化合物含量约为92.7%±4.5%,另外含有少量的高级脂肪酸。
Persimmon frost is white powder like substance produced during the boiling of dehydrated jujube .Due to the composition of this sub-stance remains unknown ,the public are very worried that this is illegal additives in the jujubes .Herein ,we reported the quantitative and qualita-tive analyses of persimmon frost using HPLC MS .Totally 18 kinds of triterpenic acids ,as well as 3 higher fatty acids ,were detected in jujube frost .Among them ,15 triterpenic acids were identified according to the m/z values and retention times reported in the literature .The content of oleanolic acid is 7.1% ± 0.9% ,and that of triterpenic acids in the jujube frost is approximately 92.7% ± 4.5% .
出处
《特产研究》
2014年第4期55-59,共5页
Special Wild Economic Animal and Plant Research
关键词
大枣
枣霜
三萜酸
jujube
jujube frost
triterpenic acid
