葛根饮料加工过程中葛根素及总黄酮含量变化研究

Research of Puerarin and Flavonoids Change in Radix Puerariae Beverage Processing

[目的]检测葛根植物饮料加工过程中葛根素及总黄酮的含量。[方法]在现有的葛根饮料生产工艺基础上,分别采用HPLC法和UV法对加工过程中葛根素及总黄酮含量变化趋势进行了对比分析。[结果]试验表明,葛根饮料生产过程中葛根素及总黄酮含量变化趋势基本一致,在提取1.5 h时达到最高峰,分别为0.16 mg/ml和0.34 mg/ml,在后续的工艺生产过程中,葛根素及总黄酮含量虽略有变化,但总体趋势平稳,成品饮料中葛根素及总黄酮浓度分别为0.14 mg/ml和0.29 mg/ml。[结论]研究可为葛根饮料功能成分的测定提供一定的理论基础和参考价值。

[ Objective ] To detect puerarin and total flavonoids content in Radix Puerariae beverage processing. [ Method ] The variation trend of puerarin and total flavonoids content in Radix Puerariae beverage processing was analyzed by using HPLC method and UV method respec- tively. [ Result ] The results showed that the content of puerarin and total flavonoids in Radix Puerariae drink production with almost the same change trend, peaked when extracting 1.5 h, respectively were 0.16 and O. 34 mg/ml. In the subsequent production process, the content of puerarin and total flavonoids changed slightly, but the overall trend was very small, the final concentration puerarin and total flavonoids in the finished beverage were 0.14 and 0.29 mg/ml, respectively. [ Conclusion] The study can provide a certain theoretical basis and reference val- ue for determination of functional components of Radix Puerariae drink.