作　　者： ; ; ; ; ;

机构地区： 广西师范大学环境与资源学院

出　　处： 《食品科技》 2007年第5期76-78,共3页

摘　　要： 以鲜罗汉果为原材料,将果皮、果囊和种子分离后,分别真空干燥得到罗汉果果皮、果囊和种子的质量百分数分别为25.42%～32.45%、30.00%～43.89%和29.29%～37.56%,再各取适量在微波辐射条件下,以水为溶剂提取罗汉果水溶物,经浓缩干燥,得到各部位水提物,将各提取物用无水乙醇回流后,利用分析型高效液相色谱法测定,得出干燥的罗汉果中果皮、果囊和种子中甜甙Ⅴ的含量在各部位的百分含量分别为0.26%、2.36%和0.06%。 The fruit peel, flesh and seed separated from fresh fruits of Grosvenor.m were dried in the vacuumm respectively, whose fraction of mass were 25.42%-32.45%, 30.00%-43.89% and 29.29%-37.56% in fruits dried respectively. Then some of them were extracted respectively by water in the vacuum radiation, concentrated and dried. After distilling circularly in water-free ethanol, each of them was determined by analytical performance liquid chromatography and the result was that the percent of mass of Mogroside Ⅴ from the fruit peel, the flesh and seed in each fraction were 0.26%, 2.36% and 0.06%.

关 键 词： 微波提取 罗汉果甜甙 含量分布

领　　域： [轻工技术与工程] [轻工技术与工程]