食品科学 ›› 2003, Vol. 24 ›› Issue (4): 59-62.

• 基础研究 • 上一篇    下一篇

枸杞子中酸浆果红素的鉴定及其稳定性研究

 彭光华, 李忠, 唐威, 张声华   

  1. 华中农业大学,南京医科大学
  • 出版日期:2003-04-15 发布日期:2011-12-13

Assay and Stability Study on Physalien in Fructus Lycii

 PENG  Guang-Hua, LI  Zhong, TANG  Wei, ZHANG  Sheng-Hua   

  • Online:2003-04-15 Published:2011-12-13

摘要: 本文采用薄层色谱、液相色谱和气相色谱对枸杞子中酸浆果红素的结构进行了鉴定并对其稳定性进行了初步探讨。研究结果表明:枸杞子中酸浆果红素是由玉米黄素与两个棕榈酸分子酯化的产物,酸浆果红素对热、酸、氧化剂比较稳定,但对光、Cu2+极不稳定。

关键词: 枸杞子, 酸浆果红素, 鉴定, 稳定性

Abstract: The identification of the physalien in the Fructus Lycii was studi ed by TLC, HPLC and GC.The stability of physalien was also studied in this paper .The results showed that the physalien was the product of the zeaxanthin esteri fied with two molecular palmic acid.The physalien was stable to heating acid a n d oxidant,however,it was very sensitive to light and Cu2+.

Key words: Fructus Lycii, physalien, identification, stability