食品中原花青素含量分析方法的研究进展

Research progress on analysis of procyanidins content in food

中文关键词:  原花青素  香兰素法  pH示差  紫外吸收法  高压液相色谱-质谱法

英文关键词:procyanidins  vanillin method  pH differential spectrophotometry  UV absorption spectrometry  high pressure liquid chromatography- mass spectrography

中文摘要:

      原花青素广泛存在于各类食品中, 其含量和聚合度决定了其抗氧化活性, 并与食品的风味、营养和功效密切相关。本文综述了食品中原花青素含量和聚合度的检测分析方法, 包括 Porter 法、香兰素法、pH 示差法、紫外吸收法、HPLC-MS 法等, 并对各种分析方法进行对比分析。

英文摘要:

       Procyanidins are widely presented in various types of food. Its content and polymerization degree determine its antioxidant activity, which is closely related to the flavor, nutrition and function of the food. This paper reviews the detection and analysis methods of the content and polymerization degree of procyanidins in foods, including Porter method, Vanillin method, pH differential spectrophotometry, ultra-violet (UV) absorption spectrometry and HPLC-MS.