| 桔梗咸菜腌制过程中桔梗总皂苷的动态变化 |
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| 引用本文： | 靳维荣,于昆,单成钢,王志芬. 桔梗咸菜腌制过程中桔梗总皂苷的动态变化[J]. 中国食物与营养, 2010, 0(1): 34-36 |
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| 作者姓名： | 靳维荣 于昆 单成钢 王志芬 |
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| 作者单位： | 山东省农业科学院药用植物研究中心/山东省农业科学院农产品研究所,济南,250100 |
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| 基金项目： | 山东省农业良种产业化开发项目 |
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| 摘 要： | 目的:通过比较不同NaCl浓度、不同腌制时间对桔梗中有效成分——桔梗总皂苷含量变化的影响,确定最佳NaCl浓度和腌制时间,为桔梗的科学腌制提供理论依据。方法:对采用不同Nacl浓度、不同腌制时间处理的桔梗,采用《中国药典》2005年版一部中的方法,测定桔梗中有效成分桔梗总皂苷的含量。结果:桔梗中活性成分随Nacl溶液浓度及腌制时间的变化,其有效成分的含量呈现递减的趋势;口感随Nacl溶液浓度及液腌制时间的变化而变化。结论:经20%Nacl溶液腌制7d后,桔梗咸菜在口感和有效成分含量方面,达到最佳。
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| 关 键 词： | 桔梗咸菜 不NaCl浓度 不同腌制时间 桔梗总皂苷 |
Dynamic Change of Platycodin in Platycodon Grandiflorus (Jacq.) A.DC. During Course of Salt Cure |
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| JIN Wei-rong,YU Kun,SHAN Cheng-gang,WANG Zhi-fen. Dynamic Change of Platycodin in Platycodon Grandiflorus (Jacq.) A.DC. During Course of Salt Cure[J]. Food and Nutrition in China, 2010, 0(1): 34-36 |
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| Authors: | JIN Wei-rong YU Kun SHAN Cheng-gang WANG Zhi-fen |
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| Affiliation: | JIN Wei-rong,YU Kun,SHAN Cheng-gang,WANG Zhi-fen (Herbal medicine research center,Sh,ong Academy of Agricultural Sciences,Jinan 250100) |
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| Abstract: | [Objective] To compare dynamic change of platycodin in platycodon grandiflorus （Jacq.） A.DC. during the course of different NaCl concentration and different salted time and to provide scientific salted basic theory in the study. [Methods] To determine Platycodin in Platycodon grandiflorus （Jacq.） A.DC., different NaCI concentrations and different time of being salted according to the method in China pharmacopoeia 2005. [Results] The content of Platycodin trends to be digressive with different NaCl concentrations increasing and different salted time prolonged. Palate changes with NaCl solution concentration and salted time vary. [Conclusion] The palate and effective ingredient content achieve the best combination by 20% NaCl solution and pickling 7days. |
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| Keywords: | Pickles of Radix Platycodonis Different NaCl Concentration Different Salted Time Platycodin |
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