DEVELOPMENT OF A RAPID COLORIMETRIC METHOD FOR THE DETERMINATION OF CHLOROGENIC ACID IN FREEZE-DRIED POTATO-TUBERS

被引：48

作者：

GRIFFITHS, DW

BAIN, H

DALE, MFB

机构：

[1] Scottish Crop Research Institute, Dundee, DD2 5DA, Invergowrie

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1992年 / 58卷 / 01期

关键词：

POTATO; AFTER-COOKING BLACKENING; CHLOROGENIC ACID; HPLC; SODIUM NITRITE; COLORIMETRIC ASSAY;

D O I：

10.1002/jsfa.2740580108

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

After-cooking blackening (ACB) in potato cultivars results from the formation of complex compounds of chlorogenic acid and iron ions. At present the estimation of chlorogenic acid content represents the most reliable method for predicting the extent of ACB in material in a potato breeding programme to allow subsequent selection. A number of methods for determining chlorogenic acid levels, including high performance liquid chromatography, sodium nitrite and other colorimetric and chromatographic assays, are evaluated. A rapid screening method for the direct determination of chlorogenic acid levels is described, and its application within a breeding programme and the results obtained from a number of cultivars are discussed.

引用

页码：41 / 48

页数：8

共 15 条

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