| 黑菊芋中5-羟甲基糠醛制备及含量分析 |
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| 引用本文： | 杨庆丽,张旭,石杰,董艳,张正海,姬妍茹. 黑菊芋中5-羟甲基糠醛制备及含量分析[J]. 食品工业, 2020, 0(4): 22-25 |
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| 作者姓名： | 杨庆丽 张旭 石杰 董艳 张正海 姬妍茹 |
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| 作者单位： | 黑龙江省科学院大庆分院 |
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| 基金项目： | 黑龙江省科学院学科领域创新能力提升专项计划(XKLY2019DQ01);黑龙江省科学院科学研究基金项目(KY2020DQ01)。 |
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| 摘 要： | 高效液相色谱法(HPLC)测定5-羟甲基糠醛的含量。正交试验L9(34)确定黑菊芋中5-HMF的最佳制备方法,同时对不同保存时间黑菊芋(0,3,6和18 m)、黑蒜、乌酸酶,黑咖啡等几种食品中5-HMF含量进行分析。结果表明,最佳条件为温度40℃、料液比1︰8(g/mL),提取时间5 h;黑菊芋5-HMF含量随保存时间降低,且显著低于咖啡。研究为黑菊芋食品安全性评价提供实验依据。
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| 关 键 词： | 黑菊芋 5-羟甲基糠醛 提取条件 高效液相色谱法 |
Extraction Process and Content Analysis of 5-Hydroxymethylfurfural from Black Jerusalem artichoke |
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| YANG Qingli,ZHANG Xu,SHI Jie,DONG Yan,ZHAGN Zhenghai,JI Yanru. Extraction Process and Content Analysis of 5-Hydroxymethylfurfural from Black Jerusalem artichoke[J]. The Food Industry, 2020, 0(4): 22-25 |
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| Authors: | YANG Qingli ZHANG Xu SHI Jie DONG Yan ZHAGN Zhenghai JI Yanru |
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| Affiliation: | (Daqing Branch of Heilongjiang Academy of Sciences,Daqing 163319) |
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| Abstract: | In the study HPLC was used to analysis the content of 5-hydroxymethylfurfural(5-HMF)and L9(34)orthogonal design was adopted to optimize the extraction technology of 5-HMF from black Jerusalem artichoke.At the same time 5-HMF content of different storage time black Jerusalem artichoke(0,3,6 and 18 m),black garlic,dark plum and coffee were tested.The results showed the optimum extracting parameters were summed up as follows:extraction temperature was 40℃,solid-liquid ratio was 1︰8(g/m L)and extraction time was 5 h.The content of 5-HMF in black Jerusalem artichoke decreased during storage and obviously lower than coffee.It could provide the basis for the food safety of black Jerusalem artichoke. |
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| Keywords: | black Jerusalem artichoke 5-hydroxymethylfurfural extraction conditions HPLC |
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