[1]刘云,朱丹华.大豆胚芽中 α- V E 含量的 HPLC 测定*[J].大豆科学,2005,24(04):320-322.[doi:10.11861/j.issn.1000-9841.2005.04.0320]
Liu Yun,Zhu Danhua.HPL C DETERMINATION OF α- V E IN SOYBEAN GERM[J].Soybean Science,2005,24(04):320-322.[doi:10.11861/j.issn.1000-9841.2005.04.0320]
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Liu Yun,Zhu Danhua.HPL C DETERMINATION OF α- V E IN SOYBEAN GERM[J].Soybean Science,2005,24(04):320-322.[doi:10.11861/j.issn.1000-9841.2005.04.0320]
大豆胚芽中 α- V E 含量的 HPLC 测定*
《大豆科学》[ISSN:1000-9841/CN:23-1227/S]
卷:
第24卷
期数:
2005年04期
页码:
320-322
栏目:
出版日期:
2005-11-25
- Title:
- HPL C DETERMINATION OF α- V E IN SOYBEAN GERM
- Keywords:
- Soybean germ ; Vitamin E; determination ; HPLC
- 文献标志码:
- A
- 摘要:
- 用反相高效液相色谱法测定了大豆胚芽中的α- V E 含量,比较了两种不同前处理方法对样品中 α- V E 含量的影响 。结果表明,大豆胚芽中 α- V E 含量为 36. 60~ 46. 10mg /100g 样品;样品预处理时, 超声离心法比皂化离心法处理 ,测得样品中 α- V E 含量高出 8. 29 %~ 15. 39 %;样品预处理过程中加入抗坏血酸比不加抗坏血酸,测得 α- V E 含量要高出 2. 21%~ 9. 16%。
- Abstract:
- T he content of α- V E in soybean germ determined by RF - HPLC the effect of two different pre-treatment methods on the content of α- V E in sample was studied. The results showed that the content ofα- V E in soybean germ was 36. 60~ 46. 10mg /100g germ. Sample was prepared through ultrasonic waveenhancing extraction , the content of α- V E was 8. 29%- 15. 39%higher than that through saponificationextraction. The effect of L - Aseorbic acid on the experimental results of α- V E was also obvious.
参考文献/References:
1 周秀琴. 日本大豆胚芽保健食品制法[ J] . 粮食与油脂, 2003, 8:26.2 叶克恭. 美国开发和综合利用大豆现状[ J] . 粮食与油脂, 1994, 2:48 - 49.3 刘 云, 朱丹华. 大豆胚芽开发利用的研究现状与发展趋势[ J] . 中国食品添加剂, 2004(6):50 - 53.4 郝征红, 李桂凤, 董淑敏, 等. 野生蔬菜中α- V E 的含量测定[ J] .特产研究, 2000(1):43 - 44.
备注/Memo
作者简介:刘云(1972 - ), 男, 博士后, 主要从事大豆深加工技术与开发利用。电话:0571 - 86404247, E - mail:liuyunprivate @sina.com. cn
更新日期/Last Update:
2017-01-13