摘要
本文采用薄层色谱、液相色谱和气相色谱对枸杞子中酸浆果红素的结构进行了鉴定并对其稳定性进行了初步探讨。研究结果表明:枸杞子中酸浆果红素是由玉米黄素与两个棕榈酸分子酯化的产物,酸浆果红素对热、酸、氧化剂比较稳定,但对光、Cu2+极不稳定。
The identification of the physalien in the Fructus Lycii was studi ed by TLC, HPLC and GC.The stability of physalien was also studied in this paper .The results showed that the physalien was the product of the zeaxanthin esteri fied with two molecular palmic acid.The physalien was stable to heating acid a n d oxidant,however,it was very sensitive to light and Cu2+.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第4期59-62,共4页
Food Science
