摘要
为比较不同食品中阿魏酸含量,采用高效液相色谱法测定米类、面类、玉米类三类食品共26份试样中的阿魏酸含量。结果表明,三类食品中玉米类食品阿魏酸含量最高,其中冷冻玉米棒阿魏酸含量高达318.4 mg/100 g(以干物质计);阿魏酸含量与食品加工精度和加工方法有关,未经加工的食品和加工精度较低的食品阿魏酸含量较高,加工精度越高,阿魏酸含量越低;一般湿法加工的食品阿魏酸含量要高于干法加工的食品。
The study was carried out to compare the contents of ferulic acid of different varieties of foods. The contents of ferulic acid in 26 different samples including rice, wheat and corn were determined by high performance liquid chromatography （HPLC）. The results showed that the content of ferulic acid in corn was the highest and the content in frozen corn cob was up to 318.4 mg/100 g dry matter. The ferulic acid content was associated with the machining precision and processing methods of food. The content in unprocessed food and low machining precision food was higher than the well processed. The higher machining precision, the lower ferulic acid content was. Furthermore, the content in wet-processing foods was higher than in dry-processing foods. The study provided a reference for people to intake ferulic acid rationally.
出处
《食品研究与开发》
CAS
北大核心
2012年第8期126-128,共3页
Food Research and Development
基金
国家自然基金(31071536)
山东省中青年科学家奖励基金(BS2010SW011)
青岛农业大学高层次人才启动基金(630713)
关键词
阿魏酸
含量
食品
HPLC
ferulic acid
contents
different varieties of foods
HPLC
