摘要
对鲜枸杞进行真空浓缩处理,并测定浓缩前后黄酮、枸杞多糖、类胡萝卜素、总酸和总糖的含量,进行分析比较,结果表明:浓缩后黄酮的保存率为107.34%,略有增加;总酸和总糖的保存率分别为82.61%、75.33%,有一定程度的降低;枸杞多糖、类胡萝卜素的保存率分别为25.26%、26.80%,降低较为明显。说明真空浓缩工艺对枸杞中黄酮含量影响不大,对总酸、总糖含量影响较小,而对枸杞中类胡萝卜素及枸杞多糖含量有较大的影响。
The effect of vacuum concentration on fresh Lycium barbarum,and determination of content of the flavonoids,LBP,carotenoids,total acid and total sugar before and afere concentration were analyzed and compared.The results showed that：the preservation of concentrated flavonoids was 107.34%,with a slight increase,while the total acid and total sugar were slightly decreased,they were 82.61% and 75.33%,but the preservation rates of LBP and carotenoids were 25.26% and 26.80%,decreased obviously.This showed the vacuum concentration process had little effect both on the flavonoid content of Lycium barbarum and on the total acid and total sugar content,but had much impact on the carrot and LBP in Lycium barbarum.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第11期394-396,399,共4页
Science and Technology of Food Industry
基金
国家科技部支撑计划项目(2007BAD52B07)
关键词
枸杞
浓缩
营养成分
Lycium barbarum
concentration
nutritional components
