|本期目录/Table of Contents|

[1]王聪磊,马明波,董锁拽,等.焙烘处理对鲜茧生丝多酚微量组分的影响[J].丝绸,2017,54(10):101101.[doi:10.3969/j.issn.1001-7003.2017.10.001]
 WANG Conglei,MA Mingbo,DONG Suozhuai,et al.Effect of baking treatment on polyphenols trace components in fresh raw silk[J].Journal of Silk,2017,54(10):101101.[doi:10.3969/j.issn.1001-7003.2017.10.001]
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《丝绸》[ISSN:1001-7003/CN:33-1122/TS]

卷:
54
期数:
2017年10期
页码:
101101
栏目:
研究与技术
出版日期:
2017-10-20

文章信息/Info

Title:
Effect of baking treatment on polyphenols trace components in fresh raw silk
文章编号:
1001-7003(2017)10-0001-06
作者:
王聪磊马明波董锁拽潘璐璐周文龙
1.浙江理工大学 材料与纺织学院,杭州 310018;2.浙江出入境检验检疫局 丝检中心,杭州 310012
Author(s):
WANG Conglei1 MA Mingbo1 DONG Suozhuai2 PAN Lulu2 ZHOU Wenlong1
1. College of Materials and Textiles, Zhejiang Sci-Tech University, Hangzhou 310018, China; 2. Silk Inspection Center, Zhejiang Entry-Exit Inspection & Quarantine Bureau, Hangzhou 310012, China
关键词:
焙烘鲜茧生丝多酚高效液相色谱红外光谱
Keywords:
baking treatment fresh raw silk polyphenols HPLC FT-IR
分类号:
TS102
doi:
10.3969/j.issn.1001-7003.2017.10.001
文献标志码:
A
摘要:
是否经历烘茧和煮茧工序是鲜茧和干茧缫丝工艺的本质区别,茧丝中水溶性的多酚类化合物属于热不稳定成分,在缫丝工序中易于变性或流失。因此,分析茧丝中的多酚类化合物来鉴别鲜茧/干茧生丝具备可行性文章分析了焙烘处理过程中鲜茧生丝多酚微量组分的变化。以同一批次的鲜茧生丝作为研究对象,在不同条件下进行焙烘处理,采用高效液相色谱(HPLC)对焙烘后的生丝水提物进行检测,并利用紫外光谱和红外光谱对HPLC图中不同保留时间的组分进行定性分析。结果表明,较低的焙烘温度对鲜茧生丝微量组分的结构和含量影响不明显,高温焙烘会使鲜茧生丝中的多酚类物质大量流失,且焙烘5 h后保留时间为10 ~ 16 min微量组分接近于消失;紫外光谱和红外光谱分析结果表明保留时间为10.13 min和13.25 min的物质结构相似,均是多酚类化合物。
Abstract:
The essential difference between fresh raw silk and dry raw silk is whether the raw silk undergoes the dry heat treatment and cooking cocoon. The water-soluble polyphenols in raw silk are thermo-unstable components which are denatured or lost in the reeling process. Therefore, it is feasible to identify fresh raw silk and dry raw silk through analyzing the polyphenols in raw silk. The change of polyphenol trace components in fresh raw silk during baking treatment was researched in this paper. The same batch of fresh raw silk was used as the research object, and baking treatment was carried out under different conditions. The water extracts of fresh raw silk were detected by high performance liquid chromatography (HPLC), and the components with different retention time in HPLC were qualitatively analysed via UV and FT-IR spectroscopy. The results indicate that the structure and content of polyphenol trace components in fresh raw silk have no significant change after baking treatment at low temperature. However, Baking treatment at high temperature results in a great loss of polyphenols in fresh raw silk, and trace components are close to disappear after baking for 5 h and the retention time of 10-16min; The UV and FT-IR spectrums analysis results show that the structures of the components with the retention times of 10.13 min and 13.25 min are similar, which are polyphenols

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备注/Memo

备注/Memo:
基金项目:质检总局科技项目(2016IK282)
收稿日期:2016-12-28
修回日期:2017-00-00
作者简介:王聪磊(1990—),男,硕士研究生,研究方向为新型纺织材料与绿色纺织品的研究
通信作者:周文龙,教授,wzhou@zstu.edu.cn
更新日期/Last Update: 2017-09-13