摘要
研究了以杜仲鲜叶为原材料加工杜仲原汁的前处理方法 ,并通过对杜仲叶水提液的口感评价及有效成分含量的测定 ,筛选出一种较好的杜仲鲜叶发酵方法。结果表明 ,杜仲鲜叶在沸水上蒸 3min后 ,装塑料袋 ,再在真空 4 0℃条件下进行发酵处理 ,利用该法获取的杜仲叶水提液中黄酮、桃叶珊瑚甙、绿原酸的含量分别为5 .6 97,5 .6 0 2 ,4 .6 5 6 g/L。
The optimum preconditioning methods of the natural juice by fresh Eucommia ulmoides leaves were studied.A optimum fermentation of fresh leaves was chosen by tasting the extraction juice and determining the contents of the metabolites in it.The results were as followings:after stemming 3 min,the leaves were put into plastic bags,then fermented in vacuum (-0.06 MPa) at 40 ℃,the contents of the metabolites in the extraction juice are:flavonoids 5.697 g/L,aucubin 5.602 g/L,chlorogenic acid 4.656 g/L .By using this method,the taste of the juice is the best and more metabolites were preserved.
出处
《西北农林科技大学学报（自然科学版）》
CSCD
北大核心
2003年第3期155-158,共4页
Journal of Northwest A&F University(Natural Science Edition)
基金
陕西省科技厅重大科技项目 ( 97K0 4-G2 )
