摘要
为了研究古法红糖中的多酚及其组分,采用浸提法和福林法提取检测2种红糖的总多酚,采用LC-MS/MS同时检测2种红糖中20种多酚组分。结果表明,姜红糖总多酚为741.332±1.947 mg/kg,古法红糖总多酚为545.034±1.876 mg/kg;古法红糖和姜红糖中均含有原儿茶酸、绿原酸、芦丁、酪醇、芝麻酚、异鼠李素等6种酚类化合物,而姜红糖增加了咖啡酸、高藜芦酸、芝麻素3种酚类组分。
In order to study the polyphenols and their components in the ancient brown sugar,the total polyphenols in the two kinds of brown sugar were extracted and detected by extraction method and Folin method,and 20 phenolic components in the two kinds of brown sugar were detected by LC-MS/MS simultaneously.The results showed that the total polyphenols in ginger brown sugar were 741.332±1.947 mg/kg,and that in ancient brown sugar was 545.034±1.876 mg/kg.Both ancient brown sugar and ginger brown sugar contain protocatechuic acid,chlorogenic acid,rutin,tyrosol,sesamol and isorhamnetin,while ginger brown sugar added three phenolic components:caffeic acid,homoveratric acid and sesamin.
作者
范俐
屈艳
姜咸彪
杨武祯
谭云霞
FAN Li;QU Yan;JINAG Xianbiao;YANG Wuzhen;TAN Yunxia(College of Tea and Food Science,Wuyi University,Nanping,Fujian 354300,China;Fujian Jianyang Zhuyuan Agricultural Products Cooperative,Nanping,Fujian 354300,China)
出处
《农产品加工》
2021年第21期71-73,共3页
Farm Products Processing
基金
福建省大学生创新创业训练计划项目(201910397048)
福建省新工科研究与实践项目(XGK202001)。
