食品科学 ›› 2001, Vol. 22 ›› Issue (10): 81-82.
• 分析检测 • 上一篇 下一篇
杨普香, 黎小萍
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YANG Pu-Xiang, Li-Xiao-Ping
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摘要: 三氯化铝与黄酮类化合物作用后,生成黄酮的铝络合物为黄色,使用分光光度计比色测定得光密度,计算黄酮类化合物的含量。经反复试验探讨,研究结果表明:浸提茶水比为1:80,浸提时间为60min时,桑叶茶的黄酮类化合物浸出量最大,测定结果重现性较好。
关键词: 桑叶茶, 黄酮类化合物, 茶水比, 浸提时间
Abstract: Let the AlCl3react on anthoxanthin compound to yield the yellow complex of anthoxanthin-aluminum.The anthoxanthin compound content was obtained by determining OD with photoelectric colorimeter.After testing repeatedly,the results showed that the extracts were maximum with material to water ratio at 1∶80 and 60 min time.Furthermore,the epeadability of the determintion results.
Key words: Mulberry tea Anthoxanthin compound Material water Extracting time
杨普香, 黎小萍. 桑叶茶黄酮类化合物的测定方法研究[J]. 食品科学, 2001, 22(10): 81-82.
YANG Pu-Xiang, Li-Xiao-Ping. Studies on the Determination of Anthoxanthin Compound in Mulberry Tea[J]. FOOD SCIENCE, 2001, 22(10): 81-82.
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