高效液相色谱法测定粽子中的黄酮类化合物及其迁移规律的研究

摘要/Abstract

摘要： 建立了天然包装材料箬叶及粽米中荭草苷、异荭草苷、牡荆苷、异牡荆苷、对香豆酸等5种黄酮类化合物的高效液相色谱的分析方法，通过测定一次蒸煮、二次蒸煮、不同保存条件等因素下箬叶及粽米中黄酮类化合物含量，阐明了上述条件下箬叶中黄酮类化合物在粽子中的迁移规律。结果表明：一次蒸煮后，上述5种黄酮化合物从箬叶迁移到粽米的迁移率为7.41%~45.18%；二次蒸煮时，在120 min内箬叶中5种黄酮类化合物的迁移率为18.07%~65.94%，特别是在前30 min中，箬叶中黄酮类化合物降低明显，分别占120 min总减少量的51.61%~72.48%，并且二次蒸煮的迁移率大于一次蒸煮。在30天的保存时间内，箬叶中黄酮类化合物在前15天减少明显，占总减少量的68.67%~85.50%（除异牡荆苷为0外）；第15天后迁出缓慢；30天内总迁移率分别为25.90%~64.84%（除异牡荆苷为0外）。随着二次蒸煮时间与保存时间的变化，荭草苷与异荭草苷较迁移缓慢。新鲜保存的方式最有利于异牡荆苷在粽子中迁移，速冻保存最有利于荭草苷、异荭草苷、牡荆苷、对香豆酸的迁移。异牡荆苷在真空保存和速冻保存时短时间内不发生迁移。

关键词: 粽子, 箬叶, 黄酮类化合物, 高效液相色谱, 迁移规律

Abstract: A method was developed for the determination of isoorientin, orientin, vitexin, isovitexin and p-coumaric acid in Indocalamus leaves and rice dumplings by high performance liquid chromatography (HPLC). The migration pattern was established by the determination of flavonoids in Indocalamus leaves and rice dumplings after the first and the second boiling and under different preservation conditions. The results showed that the flavonoids were not found i n the glutinous rices, which was a perfect control for migration. After the first boiling , the migration rates of flavonoids from Indocalamus leaves to rice dumplings were 7.41%- 45.18%. In the second boiling , the flavonoids in Indocalamus leaves rapidly reduced in 30 min, the reduction was about 51.61%- 72.48% of the total in 120 min, in which the migration rates of flavonoids were 18.07%- 65.94%. By comparison, the migration rates in the second boiling were faster than that in the first boiling. In 30 days, the flavonoids in Indocalamus leaves reduced in 15 days about 68.67%- 85.50% ( excepts isovitexin) of the total reduction in 30 days, in which the migration rates of flavonoids were 25.90%-64.84% ( excepts isovitexin). In different boiling and preservation time, the migration of isoorientin and orientin was slower than others. Fresh preservation is most beneficial for the migration of isovitexin, while quick-frozen preservation for the migration of other flavonoids . The migration of isovitexin preserved under vacuum and quick-frozen did not happen in a short time.

Key words: Rice dumplings, Indocalamus leaves, Flavonoids, HPLC, Migration pattern

中图分类号:

TS 201.2

吴雨李红艳张水锋牛灿杰洪凰陈召桂陈小珍. 高效液相色谱法测定粽子中的黄酮类化合物及其迁移规律的研究[J]. 食品科学, 0, (): 0-0.

Shui-Feng ZHANG. The Determination of Flavonoids in Rice Dumplings and the Study of Migration Patterns by High Performance Liquid Chromatography[J]. FOOD SCIENCE, 0, (): 0-0.

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