原料预处理对柠檬膳食纤维总黄酮测定的影响

摘要

The study, lemon peel residue as raw material, probed the effect of different raw material pretreatment methods (enzyme inactivation and immortal enzyme, rinse and not rinse) on the flavonoids of the lemon dietary fiber.The raw materials after pretreatment were prepared for dietary fiber by the freeze-dried and then determined the flavonoids.The flavonoids were determined by UV spectrophotometer.The experiment measured ,after the enzyme inactivation, rinse, not enzyme inactivation and not rinse, the preservation rates of flavonoids of the lemon dietary fiber are 71.72％, 83.79％,92.41％; the results suggest that flavonoids are not stable, and the temperature is an important factor in the stability of flavonoids.%本研究以柠檬皮渣为原料,探讨不同原料预处理方法(灭酶与不灭酶、漂洗与不漂洗)对柠檬膳食纤雏总黄酮的影响,原料进行预处理后经冷冻干燥制备膳食纤维,然后再进行总黄酮含量测定.对总黄酮的测定采用紫外分光光度计法.通过实验测得经灭酶、漂洗、不灭酶与不漂洗处理后柠檬皮渣中总黄酮保存率分别为:71.72%、83.79%、92.41%;从结果可知总黄酮不稳定,而温度是影响总黄酮稳定性的重要因素.