Study on the Processing Technology of Hovenia dulcis Juice and Determination Method of Dihydromyricetin Content
[Objective]To study the processing technology of Hovenia dulcis juice and the determination method of dihydromyricetin content in the juice.[Method]A single factor experiment was used to screen the processing technology of Hovenia dulcis juice, and the decoction method and extraction method were compared. The crushing particle size, water addition amount and soaking time were examined. The determination method of dihydromyricetin content in Hovenia dulcis juice was established and methodological studies were conducted.[Result]The Hovenia dulcis juice obtained by the extraction method had a good taste, with the crushing particle size of 8 mesh sieves,the water addition amount of 1.3-1.5 times and the soaking time of 18 hours. The determination method for dihydromyricetin content was as follows:chromatographic col-umn was Ajilent HC-C18 , mobile phase was 0.1％ phosphoric acid solution:acetonitrile=18:82, flow rate was 1 mL/min, detection wave-length was 290 nm, column temperature was 30 ℃, injection amount was 10 μL.[Conclusion]The juice processing technology is simple and feasible, the juice has a good taste and is easy to achieve industrial production. The determination method of dihydromyricetin content has high accuracy, precision and specificity, this provides a basis for the formulation of quality standards for Hovenia dulcis juice.
万方数据
维普
