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当前位置: 首页 > 文章 > 高效液相色谱法测定粽子中的黄酮类化合物及其迁移规律 食品科学 2016,37 (8) 115-120
Position: Home > Articles > Determination of Flavonoids in Rice Dumplings by High Performance Liquid Chromatography and Their Migration Patterns FOOD SCIENCE 2016,37 (8) 115-120

高效液相色谱法测定粽子中的黄酮类化合物及其迁移规律

作  者：
吴雨;李红艳;张水锋;牛灿杰;洪凰;陈召桂;陈小珍
单  位：
浙江五芳斋实业股份有限公司;浙江省质量检测科学研究院
关键词：
粽子;箬叶;黄酮类化合物;高效液相色谱;迁移规律
摘  要：
建立天然包装材料箬叶及粽米中荭草苷、异荭草苷、牡荆苷、异牡荆苷、对香豆酸5种黄酮类化合物的高效液相色谱的分析方法。通过测定一次蒸煮、二次蒸煮、不同保存条件等因素对箬叶及粽米中黄酮类化合物含量变化的影响,阐明了不同条件下箬叶中黄酮类化合物在粽子中的迁移规律。结果表明:一次蒸煮后,荭草苷、异荭草苷、牡荆苷、异牡荆苷、对香豆酸5种黄酮化合物从箬叶迁移到粽米的迁移率为7.41%~45.18%;二次蒸煮时,在120 min内箬叶中5种黄酮类化合物的迁移率为18.07%~65.94%,特别是在前30 min中,箬叶中黄酮类化合物降低明显,分别占120 min总减少量的51.61%~72.48%,并且二次蒸煮的迁移率大于一次蒸煮。在30 d的保存时间内,箬叶中黄酮类化合物在前15 d减少明显,占总减少量的68.60%~85.50%(除异牡荆苷为0外);第15天后迁出缓慢;30 d内总迁移率分别为25.90%~64.84%(除异牡荆苷为0外)。随着二次蒸煮时间与保存时间的变化,荭草苷与异荭草苷较迁移缓慢。新鲜保存的方式最有利于异牡荆苷在粽子中迁移,速冻保存最有利于荭草苷、异荭草苷、牡荆苷、对香豆酸的迁移。异牡荆苷在真空保存和速冻保存时短时间内不发生迁移。
译  名：
Determination of Flavonoids in Rice Dumplings by High Performance Liquid Chromatography and Their Migration Patterns
作  者：
WU Yu;LI Hongyan;ZHANG Shuifeng;NIU Canjie;HONG Huang;CHEN Zhaogui;CHEN Xiaozhen;Zhejiang Institute of Quality Inspection Science;College of Chemical Engineering,Zhejiang University of Technology;Zhejiang Wufangzhai Industrial Co.Ltd.;
关键词：
rice dumplings;;Indocalamus leaves;;flavonoids;;high performance liquid chromatography(HPLC);;migration pattern
摘  要：
A method was developed for the determination of isoorientin,orientin,vitexin,isovitexin and p-coumaric acid in Indocalamus leaves and rice dumplings wrapped in them by high performance liquid chromatography(HPLC).The migration patterns of these flavonoid compounds in fresh,vacuum-packaged and quick-frozen rice dumplings during the cooking process were established by determining their contents in Indocalamus leaves and the wrapped rice.The results showed that in the first boiling cycle,the migration percentages of flavonoids from indocalamus leaves to rice dumplings were 7.41%–45.18%.In the second cycle,the contents of flavonoids in indocalamus leaves were rapidly reduced in the first 30 min by 51.61%–72.48% as compared to the total reduction during the entire period of 120 min,and the migration percentages of flavonoids were 18.07%–65.94%,which were higher than those in the first boiling cycle.During the storage period of 30 days,the contents of flavonoids(except for no change in isovitexin)in Indocalamus leaves were reduced in the first 15 days by 68.60%–85.50% as compared to the total reduction over the whole storage period and the migration was slowed down from the 15 day onwards;the migration percentages of flavonoids(except that isovitexin did not migrate)were 25.90%–64.84% during the 30-day storage.During the second boiling cycle and storage period,the migration rates of isoorientin and orientin were lower than those of other flavonoids.Fresh rice dumplings were most beneficial for the migration of isovitexin,while quick-frozen samples were beneficial for the migration of other flavonoids.The migration of isovitexin under vacuum and quick-frozen conditions did not happen in a short time.

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