書誌事項
- タイトル別名
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- Studies on buckwheat rutin. Part I. Determination of rutin in buckwheat foods by high performance liquid chromatography.
- コウソク エキタイ クロマトグラフィー ニ ヨル ソバ ルチン ノ テイリョウ
- Studies on Buckwheat Rutin Part I
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抄録
A simple method was developed for determining rutin in buckwheat flour by highperformance liquid chromatography (HPLC). Rutin was extracted with hot methanol and separated by HPLC on a column packed with Nucleosil 7C18(NAGEL) by using 2.5% acetic acid, methanol and acetonitrile (35:5:10) as a mobile phase and detector set at 350nm.With this method, amounts of rutin in commercial buckwheat flours and buckwheet foods were determined. There were differences in the amounts of rutin among different species of buckwheat (12-22mg/100g). And remarkable differrences existed in buckwheat flours were determined. There were differences in the amounts of rutin among different species of buckwheat (12-22mg/100g). And remarkable differrences existed in buckwheat flours processed in a gradual milling system (4-33mg/100g). The amount of rutin was low in roasted buckwheat grain (soba-tea) or steamed buckwheat grain (soba-mai), but rutin was rather stable with sterilization by super heated steam or γ-ray irradiation. The amounts of rutin in commercial buckwheat noodles (made from buckwheat and wheat flour-water dough and sold in raw or dried state) were from 1 to 15mg/100g. It was confirmed that rutin in buckwheat noodles decreased as cooking-time increased.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 36 (2), 114-120, 1989
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206405352064
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- NII論文ID
- 130003788792
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- NII書誌ID
- AN00192587
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- COI
- 1:CAS:528:DyaL1MXhvFWgur8%3D
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- NDL書誌ID
- 3222315
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- ISSN
- 00290394
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可