Rutin, the main component of surface deposits on pickled green asparagus

被引：14

作者：

Fuleki, T ^{[1
]}

机构：

[1] Univ Guelph, Hort Res Inst Ontario, Vineland Stn, Vineland Station, ON L0R 2E0, Canada

来源：

JOURNAL OF FOOD SCIENCE | 1999年 / 64卷 / 02期

关键词：

asparagus; grey deposit; rutin; flavonol; crystals;

D O I：

10.1111/j.1365-2621.1999.tb15876.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Highly visible white and greyish deposits appeared on commercially pickled green asparagus spears after 6 mo storage, Microscopic examination revealed that the deposits consisted mainly of needle shaped crystals. Rutin (quercetin-3-O-rhamnoglucoside), present in asparagus in appreciable quantities (0.02 to 0.1%) was suspected of being responsible for the deposits. The deposits were chromatographed with authentic rutin using HPLC. Retention and spectral data confirmed that the major component of the deposits was rutin.

引用

页码：252 / 254

页数：3

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