摘要
采用常量营养素国标方法、改进的盐酸-香草醛法和电感耦合等离子体质谱法(ICP-MS)对新疆阿勒泰、黑龙江伊春和大兴安岭以及内蒙古额尔古纳旗四个地区黑加仑的常量营养素、原花青素及金属元素进行测定。结果显示,由于土壤、空气和光照等因素不同,四个地区黑加仑的成分含量存在差异。
Macronutrients,procyanidins and metal elements of blackcurrant from Xinjiang,Yichun,Daxinganling and Neimenggu were determined and analyzed by national standard method,improved hydrochloric acid-vanillin method and inductively coupled plasma mass spectrometry(ICP-MS).The results showed that the content of ingredient of blackcurrant is different four regions due to the difference of soil,air and light.
作者
陈宝宏
蒋彩云
蒋欣宇
李玉啸
CHEN Bao-hong;JIANG Cai-yun;JIANG Xin-yu;LI Yu-xiao(School of Health, Jiangsu Vocational Institute of Commerce, Nanjing 211168, Jiangsu, China)
出处
《江苏调味副食品》
2020年第3期37-40,共4页
Jiangsu Condiment and Subsidiary Food
基金
江苏经贸职业技术学院重点课题“黑加仑中功能性成分对糖苷酶抑制作用研究”(JSJM005)
江苏省大学生创新训练计划项目“低蛋白代餐食品研发”(201912047017Y)。
关键词
黑加仑
微波消解
电感耦合等离子体质谱法
盐酸-香草醛法
blackcurrant
microwave digestion
inductively coupled plasma mass spectrometry
hydrochloric acid-vanillin method
