摘要
研究紫色马铃薯的总多酚主要组分和快速定量检测方法,紫色马铃薯的总多酚主要包括绿原酸、花青素和咖啡酸,其中除花青素以外的总多酚可以采用绿原酸为对照品在325 nm处直接测定,方法简单易行,准确度高,回收率在97.67%-103.15%;并针对硒元素对紫色马铃薯酚类化合物如绿原酸、咖啡酸和花青素的代谢积累进行研究,结果表明,硒元素显著的促进了紫色马铃薯的绿原酸、咖啡酸和花青素以及有益微量元素有机硒元、锌和铁的积累;因此富硒紫色马铃薯是一种更好的功能食品。
In this study, selenium enriched purple potatoes were studied. The results were：the main phenolics of purple potato tubers were chlorogenic acid, caffeic acid and anthocyanins;total phenolics could be quantified by direct spectraphotographic method at 325 nm, with chlorogenic acid as standard, recovery 97.67%-103.15%;trace minerals as zinc, iron and selenium and the total phenolics as chlorogenic acid, caffeic acid and antho-cyanins were significantiy increased by selenium. In conclusion, selenium enriched purple potatoes could be used as a more valuable functional food.
出处
《食品研究与开发》
CAS
北大核心
2016年第9期1-5,共5页
Food Research and Development
基金
国家科技支撑计划(旱作农业关键技术研究与示范
2006BAD29B01)
湖北省教育厅重点项目(D20122901)
关键词
紫色马铃薯
多酚类
硒
锌
铁
purple potato
phenolics
selenium
zinc
iron
