HPLC法测定低温烘焙绿豆中牡荆苷与异牡荆苷的含量及变化
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摘要
采用远红外低温烘焙的方法对原料绿豆进行熟化处理,经感官评价后得出其适宜的处理条件为烘焙温度130℃,时间180 min。通过建立的高效液相色谱法(high performance liquid chromatography,HPLC)测定方法测得原料绿豆和低温烘焙绿豆中牡荆苷与异牡荆苷的含量分别为(0.044±0.002)%、(0.033±0.000 5)%和(0.047±0.002)%、(0.036±0.001)%。试验表明:低温烘焙加工熟化后的绿豆具有良好的感官特性,牡荆苷和异牡荆苷的含量未发生明显的变化,是适宜的绿豆干燥熟化加工方法。可见,在该条件下开发的绿豆冲调食品避免了高温条件对绿豆中活性成分的破坏,对开发全营养绿豆食品具有重要的意义。
Far infrared low temperature baking method was used to mature the mung bean. After the sensory evaluation,the suitable treatment conditions were 130 ° C and 180 min. HPLC method was established to determine the content of vitexin and isovitexin in mung bean and bakes was(0.044±0.002)%,(0.033±0.000 5)%,and(0.047±0.002)% and(0.036±0.001)%. The results showed that the mung bean of the low-temperature baking have good sensory characteristics and the content of vitexin and isovitexin has not changed significantly.The far infrared low temperature baking drying ripening is a suitable technics for mung bean.
Far infrared low temperature baking method was used to mature the mung bean. After the sensory evaluation,the suitable treatment conditions were 130 ° C and 180 min. HPLC method was established to determine the content of vitexin and isovitexin in mung bean and bakes was(0.044±0.002)%,(0.033±0.000 5)%,and(0.047±0.002)% and(0.036±0.001)%. The results showed that the mung bean of the low-temperature baking have good sensory characteristics and the content of vitexin and isovitexin has not changed significantly.The far infrared low temperature baking drying ripening is a suitable technics for mung bean.
引文
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[2]李艳荣,邹萍萍,姜勇,等.绿豆药材质量标准研究[J].中国中药杂志,2014,39(1):94-99
[3]王明海,徐宁,包淑英,等.绿豆的营养成分及药用价值[J].现代农业科技,2012(6):341-342
[4]Yao Y,Chen F,Wang M F,et al.Antidiabeticactivity of mungbean extracts in diabetic KK-Aymice[J]Journal of Agricultural and Food Chemistry,2008,56:8869-8873
[5]邓志汇,王娟.绿豆皮与绿豆仁的营养成分分析及对比[J].现代食品科技,2010,26(6):656-659
[6]姜冶.真空冷冻干燥绿豆全粉固体饮料加工工艺研究[D].长春:吉林农业大学,2017
[7]Fu Y,Chen J,Li Y J,et al.Antioxidant and anti-inflammatoryactivities of six flavonoids separated from licorice[J].FoodChemistry,2013,141(2):1063-1071
[8]闫冲,刘红霞.UPLC法测定绿豆中牡荆苷与异牡荆苷含量[J].广州化工,2012,40(10):114-115
[9]颜娟,郑茂东,崔玉环.牡荆苷的药理作用研究进展[J].山东医药,2017,57(17):110-112