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。
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.
作者
杨庆丽
张旭
石杰
董艳
张正海
姬妍茹
YANG Qingli;ZHANG Xu;SHI Jie;DONG Yan;ZHAGN Zhenghai;JI Yanru(Daqing Branch of Heilongjiang Academy of Sciences,Daqing 163319)
出处
《食品工业》
CAS
北大核心
2020年第4期22-25,共4页
The Food Industry
基金
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)。
关键词
黑菊芋
5-羟甲基糠醛
提取条件
高效液相色谱法
black Jerusalem artichoke
5-hydroxymethylfurfural
extraction conditions
HPLC
