葡萄籽提取物主要质量指标研究

Study on the main quality indexes of grape seed extract

中文关键词:  葡萄籽提取物  质量标准  理化指标  微生物指标

英文关键词:grape seed extract  quality standard  physical and chemical indexes  microbial index

中文摘要:

      目的 对比目前现行主要质量标准, 验证保健食品原料葡萄籽提取物主要质量指标的参数。方法 搜集30批次葡萄籽提取物, 采用紫外分光光度法测定了葡萄籽提取物的原花青素值、多酚含量, 采用液相色谱法测定了儿茶素、表儿茶素含量, 参照食品安全国家标准, 测定了灰分、水分、微生物指标(菌落总数、大肠杆菌、沙门氏菌、酵母菌、霉菌)、重金属和溶剂残留等主要质量指标。结果 所有葡萄籽提取物样品中原花青素值范围在81.1%~108.2%之间; 儿茶素及表儿茶素含量范围为1.12%~8.58%; 多酚含量在70.1%~106.1%之间; 灰分含量范围在0.2%~1.8%; 水分含量范围在3.76%~5.23%。变异系数由大到小的顺序为: 儿茶素、表儿茶素＞灰分＞多酚＞水分＞原花青素值。所有样品菌落总数均小于10 CFU/g, 大肠杆菌、沙门氏菌均未检出, 酵母菌、霉菌总数均小于10 CFU/g, 甲醇、乙醇残留均小于2 mg/kg, 重金属(以Pb计)小于0.05 mg/kg。结论 与我国目前唯一相关标准对比, 所有质量指标中, 仅原花青素值的限量需要进一步调整。

英文摘要:

      Objective To verify the main quality index parameters of grape seed extract, compared with the current main related quality standards. Methods 30 batches of grape seed extracts were collected, the contents of procyanidins and polyphenols in grape seed extract were determined by UV spectrophotometry. The contents of catechin and epicatechin were determined by liquid chromatography. The main quality indexes such as ash, moisture, microbial indexes (total number of colonies, Escherichia coli, Salmonella, yeast, mold), heavy metals and solvent residues were determined according to the national food safety standards. Results Procyanidins of all arape seed extracts ranged from 81.1% to 108.2%; catechins and epicatechins ranged from 1.12% to 8.58%; polyphenols ranged from 70.1% to 106.1%; ash ranged from 0.2% to 1.8%; moisture content ranged from 3.76% to 5.23%. The order of coefficient of variation was catechin and epicatechin>ash>polyphenol>moisture>procyanidin value. The total number of colonies in all samples was less than 10 CFU/g, Escherichia coli and Salmonella were not detected, the total number of yeasts and molds was less than 10 CFU/g, the residue of methanol and ethanol was less than 2 mg/kg, and the heavy metal (based on Pb) was less than 0.05 mg/kg. Conclusion Compared with the only relevant standard in China, only the limit of procyanidins in all quality indicators needs to adjust further.