Method for detecting antioxidant ingredient in Lycium ruthenicum Murr fruit juice with DPPH-HPLC method
An anti-oxidant component, the technology of black fruit wolfberry, which is applied in the direction of measuring devices, material separation, and analysis materials, etc., can solve the problems that are not conducive to ensuring the quality of black fruit wolfberry juice, the attribution of ingredients that cannot resist oxidation, and the absence of antioxidant ingredients. Achieve the effect of easy promotion, less reagent amount and good stability
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Embodiment 1
[0015] Example 1 A DPPH-HPLC method for the detection of antioxidant components in black wolfberry fruit juice. The method first mixes the antioxidant 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) with a mass concentration of 0.01% and black fruit The raw wolfberry fruit juice was reacted at a volume ratio of 100:1 (mL / mL) in the dark at 30°C for 15 minutes to obtain the reacted black fruit fruit juice; then the unreacted black fruit wolfberry juice and the reacted black fruit Goji berry juice was injected into high-performance liquid chromatography (HPLC) for detection, and the chromatograms of unreacted black goji berry juice and the chromatogram of black goji berry juice after reaction were obtained respectively; finally, the chromatograms of unreacted black goji berry juice and the reaction The peak area of each corresponding peak in the chromatogram of the black fruit wolfberry juice; if the peak area decreases, it means that the black fruit wolfberry juice has antio...
Embodiment 2
[0017] Example 2 A DPPH-HPLC method for the detection of antioxidant components in black wolfberry fruit juice. The method first mixes the antioxidant 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) with a mass concentration of 5% and 5000 channel The black wolfberry juice filtered by the organic membrane was reacted in the dark for 30 minutes at a temperature of 25°C at a volume ratio of 250:1 (mL / mL) to obtain the reacted black wolfberry juice; then the unreacted black wolfberry juice Lycium barbarum juice and Lycium barbarum juice after reaction were injected into high-performance liquid chromatography (HPLC) for detection, and the chromatograms of Lycium barbarum unreacted juice and Lycium barbarum juice after reaction were obtained respectively; finally, the unreacted Lycium barbarum fruit juice was compared The chromatogram of wolfberry juice and the corresponding peak area of each peak in the chromatogram of black wolfberry juice after reaction; if the peak area decr...
Embodiment 3
[0019] Example 3 A DPPH-HPLC method for the detection of antioxidant components in black fruit fruit juice. In this method, the antioxidant 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) with a mass concentration of 0.1% and black fruit The raw wolfberry fruit juice was reacted at a volume ratio of 150:1 (mL / mL) in the dark for 20 minutes at a temperature of 25°C to obtain the reacted black fruit fruit juice; then the unreacted black fruit wolfberry juice and the reacted black fruit Goji berry juice was injected into high-performance liquid chromatography (HPLC) for detection, and the chromatograms of unreacted black goji berry juice and the chromatogram of black goji berry juice after reaction were obtained respectively; finally, the chromatograms of unreacted black goji berry juice and the reaction The peak area of each corresponding peak in the chromatogram of the black fruit wolfberry juice; if the peak area decreases, it means that the black fruit wolfberry juice has ...
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