| HPLC法测定雪莲果不同储藏条件下糖组成的变化 |
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| 引用本文： | 郑名敏,李静威,荣廷昭,刘 坚. HPLC法测定雪莲果不同储藏条件下糖组成的变化[J]. 食品科学, 2009, 30(8): 190-193. DOI: 10.7506/spkx1002-6630-200908039 |
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| 作者姓名： | 郑名敏 李静威 荣廷昭 刘 坚 |
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| 作者单位： | 四川农业大学玉米研究所 |
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| 基金项目： | 成都市科技攻关计划项目(0GGYB002NC-030) |
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| 摘 要： | 用热水抽提法提取雪莲果块根的总糖，采用高效液相色谱测定法以ZORBAX Carbohydrate柱(4.6×150mm，5μm)为固定相，75%乙腈为流动相，柱温35℃测定了雪莲果块根糖的组成。该方法简便快速、结果准确可靠，为雪莲果中糖组成分析提供了一种高效快速的测定方法。利用此方法研究了雪莲果在4℃和室温两种储藏条件下糖分组成的变化，为雪莲果果实的储藏提供指导和依据，为更好的利用雪莲果提供资料。
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| 关 键 词： | 雪莲果 高效液相色谱法(HPLC) 储藏 糖变化 |
| 收稿时间： | 2008-06-30 |
Determination of Changes in Sugar Compositions of Yacon under Different Storage Conditions by HPLC |
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| ZHENG Ming-min LI Jing-wei RONG Ting-zhao LIU Jian. Determination of Changes in Sugar Compositions of Yacon under Different Storage Conditions by HPLC[J]. Food Science, 2009, 30(8): 190-193. DOI: 10.7506/spkx1002-6630-200908039 |
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| Authors: | ZHENG Ming-min LI Jing-wei RONG Ting-zhao LIU Jian |
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| Affiliation: | (Institute of Maize Research, Sichuan Agricultural University, Yaan 625014, China) |
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| Abstract: | The total sugar in yacon, the root of Saussurea involucrata Kar. et Kir. et Maxim was extracted with hot water, and then its compositions were determined by HPLC at 35 ℃, with ZORBAX Carbohydrate column (4.6 × 150 mm, 5 μm) as the stationary phase and 75% acetonitrile solution as the mobile phase. This method is simple, accurate and reliable for the detection of the sugar compositions in yacon. Furthermore the changes in sugar compositions of tyacon stored at 4 ℃ and room temperature were investigated. The obtained results can provide the theoretical guidance and experimental basis for the storage of yacon and more information for better use of yacon. |
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| Keywords: | yacon HPLC storage sugar change |
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