| 不同种类荞麦中各种存在形式多酚含量的研究 |
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| 引用本文： | 杨红叶,柴岩,王玉堂,陕方,王敏.不同种类荞麦中各种存在形式多酚含量的研究[J].食品科学,2011,32(17):60. |
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| 作者姓名： | 杨红叶 柴岩 王玉堂 陕方 王敏 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院;西北农林科技大学农学院; |
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| 基金项目： | “十二五”国家荞麦、燕麦产业技术体系建设基金项目(CARS-08); 2010年陕西省小杂粮产业技术体系建设基金项目; 校国际科技合作项目启动资金项目(A213021007) |
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| 摘 要： | 从全国5个荞麦种植区域中各选取一种甜荞和苦荞,采用反向液相色谱法(RP-HPLC)分析甜荞和苦荞麸皮中8种酚酸、3种黄酮的含量差异。结果表明:同一种植区域不同种类和同一种类不同种植区域的荞麦麸中酚类物质含量存在显著差异。其中,苦荞的自由态酚酸、总酚酸、自由态黄酮和总黄酮含量均高于同一种植区域的甜荞。此外,甜、苦荞中均含有没食子酸、原儿茶酸、香草酸、咖啡酸、p-香豆酸、阿魏酸、儿茶素、芦丁及槲皮素,其中苦荞中对羟基苯甲酸含量丰富。
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| 关 键 词： | 甜荞 苦荞 高效液相色谱(HPLC) 酚酸 黄酮 |
Analysis of Free and Bound Phenolics in Different Buckwheat Varieties |
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| YANG Hong-ye,CHAI Yan,WANG Yu-tang,SHAN Fang,WANG Min.Analysis of Free and Bound Phenolics in Different Buckwheat Varieties[J].Food Science,2011,32(17):60. |
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| Authors: | YANG Hong-ye CHAI Yan WANG Yu-tang SHAN Fang WANG Min |
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| Affiliation: | YANG Hong-ye1,CHAI Yan2,WANG Yu-tang1,SHAN Fang,WANG Min1,(1.College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China,2.College of Agronomy,China) |
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| Abstract: | Phenolic components including 11 phenolic acids and 3 flavonoids in common and tartary buckwheat varieties from different geographical regions were analyzed by high performance liquid chromatography(HPLC).The results showed that a significant difference in the content of phenolic components was observed between common and tartary buckwheat varieties cultivated in same geographical regions.Similar results were also observed in same buckwheat variety cultivated in different geographical regions.Meanwhile,the ... |
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| Keywords: | common buckwheat tartary buckwheat high performance liquid chromatography(HPLC)phenolic acids flavones |
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