摘要
主要用液相色谱研究了全麦面条中阿魏酸(还原性酚)含量的变化,发现在存放过程中,面条中阿魏酸含量和白度均呈下降趋势,二者呈正相关性。实验中还发现,面条水分在12.5%以下时,阿魏酸和白度的下降幅度明显减小,面条长时间存放应保持在水分12.5%以下的干燥环境中。
The paper mainly study the change rule of ferulic acid content in whole wheat noodles by HPLC, the experiment show both ferrulic acid＇s content and whiteness of whole wheat noodles decrease obviously , during storage with positive correlation. By contrast, when moisture is below 12.5%, ferulic acid and whiteness would decrease more slowly, so we conclude the storage of noodle should be in dry environment with moisture below 12.5%.
出处
《粮食储藏》
2015年第2期34-36,共3页
Grain Storage
关键词
液相色谱
全麦面条
阿魏酸
HPLC, whole wheat noodles, ferulic acid
