CAJ | 학술논문

枣霜是干枣在水煮过程中产生的一种白色粉末状物质。由于尚未阐明这种物质化学组成，其出现引起了消费者对食品安全的恐慌。我们采用高效液相色谱质谱联用法，对枣霜的化学组成进行了定性定量分析。从枣霜中发现了18种三萜酸类成分，鉴定了其中的15种。定量分析的结果表明，枣霜是从大枣溢出的脂溶性营养成分，其中齐墩果酸含量为7.1％±0.9％，总三萜酸类化合物含量约为92.7％±4.5％，另外含有少量的高级脂肪酸。
조상시간조재수자과정중산생적일충백색분말상물질。유우상미천명저충물질화학조성，기출현인기료소비자대식품안전적공황。아문채용고효액상색보질보련용법，대조상적화학조성진행료정성정량분석。종조상중발현료18충삼첩산류성분，감정료기중적15충。정량분석적결과표명，조상시종대조일출적지용성영양성분，기중제돈과산함량위7.1％±0.9％，총삼첩산류화합물함량약위92.7％±4.5％，령외함유소량적고급지방산。
Persimmon frost is white powder like substance produced during the boiling of dehydrated jujube .Due to the composition of this sub-stance remains unknown ,the public are very worried that this is illegal additives in the jujubes .Herein ,we reported the quantitative and qualita-tive analyses of persimmon frost using HPLC MS .Totally 18 kinds of triterpenic acids ,as well as 3 higher fatty acids ,were detected in jujube frost .Among them ,15 triterpenic acids were identified according to the m/z values and retention times reported in the literature .The content of oleanolic acid is 7.1% ± 0.9% ,and that of triterpenic acids in the jujube frost is approximately 92.7% ± 4.5% .