抑制鲜龙牙百合成分提取物褐变的分析

摘要

对鲜龙牙百合(Lilium brownii var.viridulum Baker)成分提取中的褐变处理方法进行了研究.分别采用乙醇提取法和维生素C提取法抑制提取物的褐变,确定了用乙醇提取法抑制褐变的最佳乙醇体积分数为80%;用维生素C提取法抑制褐变的最佳维生素C浓度为0.6 g/L,并证实了提取物在后续保存过程中,只需采用合适的抑制剂浓度并置于冰箱即可,无需其他特殊处理.%The browning processing method for extracting components of fresh Longya Lily(Lilium brownii var. viridulum Baker) were studied. Ethanol extraction and VC extraction were used to inhibit the browning of the extracts. If ethanol is used to ex-tract,the best ethanol concentration is 80%. If VC is used to extract,the best concentration of VC is 0.6 g/L. And it was confirmed that the extract could inhibit the browning of the extract in the refrigerator without any special treatment,as long as the appropriate concentration of the inhibitor was used and placed in the refrigerator.