食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
19期
48-51
,共4页
柑橘%还原型谷胱甘肽%邻苯二甲醛%荧光分光光度法
柑橘%還原型穀胱甘肽%鄰苯二甲醛%熒光分光光度法
감귤%환원형곡광감태%린분이갑철%형광분광광도법
Citrus%reduced glutathione%o-phthalaldehyde%fluorospectrophotometry
研究复合酶法提取柑橘皮中还原型谷胱甘肽（GSH）的工艺条件，以邻苯二甲醛（OPA）与GSH反应形成荧光体系，荧光光度法测定GSH含量。结果表明：柑橘皮中GSH的最佳提取工艺为：料液比1∶40（g/mL）、温度50℃，时间90 min，pH 5.0，柑橘样品GSH提取量为9.06 mg/kg。在最佳提取条件下，分别提取了日南1号、兴津、沙田柚、山下红、金桔、朱红橘、宫川、泛亚皇后、泛亚冰糖和城固冰糖中的GSH，荧光光度法测定GSH的提取量为7.81 mg/kg~13.39 mg/kg。荧光光度法的回收率达96.7%~99.3%，满足测定准确度的要求。
研究複閤酶法提取柑橘皮中還原型穀胱甘肽（GSH）的工藝條件，以鄰苯二甲醛（OPA）與GSH反應形成熒光體繫，熒光光度法測定GSH含量。結果錶明：柑橘皮中GSH的最佳提取工藝為：料液比1∶40（g/mL）、溫度50℃，時間90 min，pH 5.0，柑橘樣品GSH提取量為9.06 mg/kg。在最佳提取條件下，分彆提取瞭日南1號、興津、沙田柚、山下紅、金桔、硃紅橘、宮川、汎亞皇後、汎亞冰糖和城固冰糖中的GSH，熒光光度法測定GSH的提取量為7.81 mg/kg~13.39 mg/kg。熒光光度法的迴收率達96.7%~99.3%，滿足測定準確度的要求。
연구복합매법제취감귤피중환원형곡광감태（GSH）적공예조건，이린분이갑철（OPA）여GSH반응형성형광체계，형광광도법측정GSH함량。결과표명：감귤피중GSH적최가제취공예위：료액비1∶40（g/mL）、온도50℃，시간90 min，pH 5.0，감귤양품GSH제취량위9.06 mg/kg。재최가제취조건하，분별제취료일남1호、흥진、사전유、산하홍、금길、주홍귤、궁천、범아황후、범아빙당화성고빙당중적GSH，형광광도법측정GSH적제취량위7.81 mg/kg~13.39 mg/kg。형광광도법적회수솔체96.7%~99.3%，만족측정준학도적요구。
Process conditions for compound enzyme extraction of reduced glutathione (GSH) from Citrus peel was developed, with use of o-phthalaldehyde (OPA) as a fluorescent reagent and the contents of GSH was determined by fluorescence spectrophotometry. The results showed that the optimum extraction technology of GSH from CITRUS peel was as following:ratio of solid to liquid 1∶40 (g/mL), extraction emperature of 50℃, extraction duration 90 min and pH 5.0.The yield of GSH from Citrus peel sample under these conditions was 9.06 mg/kg.GSH was extracted from Nichinan 1, Okitsu, Shatian pummel, Yamasaki, Cumquat, Zhuhongju, Miyaga wa, Fanyahuanghou, Fanyabingtangju and Chenggubingtangju by compound enzyme method under the optimized conditions, and the content of GSH ranged from 7.81 mg/kg-13.39 mg/kg. The determination of GSH proceeded with the accurate and sensitive method with the recovery range of 96.7%-99.3%.
