Isolation and Stability Analysis of the Browning Product in Luotian Chestnut

doi:10.14088/j.cnki.issn0439-8114.2018.01.024

Abstract

Abstract: In this study,the research material is Luotian chestnut. The browning material in chestnut are extracted by conventional reflux extraction and conducted stability study. The results showed that the optimum extraction conditions were determined in 70% ethanol, the extraction time in 5 hours, extraction temperature on 45 ℃. The content of anthraguinone was stable at 20~80 ℃. Also found that 80 W UV had great influence on anthraquinones and 5% glutamate into anthraguinone content declineal rapidly, food additives in the conclusion.

Key words: chestnut（Castanea mollissima）, enzymatic, browning substances, anthraquinone, stability

CLC Number:

S664.2

LI Lin-ling, ZHENG Yong-liang, ZHANG Xue-hua, ZHAN Feng, CHENG Shui-yuan, CHENG Hua. Isolation and Stability Analysis of the Browning Product in Luotian Chestnut[J]. HUBEI AGRICULTURAL SCIENCES, 2018, 57(1): 93-96.

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