摘要:
采用HPLC法测定蚕豆不同品种的花、茎、叶片、荚壳、种皮、子叶中L-Dopa的含量和不同颜色蚕豆花L-Dopa含量, 以及蚕豆花不同烘干温度对L-Dopa含量的影响。结果表明,蚕豆不同部位L-Dopa含量以花中最高,子叶中含量最低,含量高低顺序为:花>叶片>荚壳>茎>种皮>子叶;91份蚕豆品种不同花色蚕豆花L-Dopa含量高低顺序为:白花>浅紫>紫色,表现出随花色加深,L-Dopa含量下降的趋势; 100℃烘干的蚕豆花L-Dopa含量仅为40℃烘干的60%,显示高温烘干L-Dopa含量显著减少。
Abstract:
Levodopa (L-dopa) in flowers, stems, leaves, bean pod, testa and cotyledon of different varieties of broad beans was determined by means of HPLC. Effect of drying temperature and bean’s floral color on the L-dopa content was studied. The results showed that the L-dopa content was highest in flowers and lowest in cotyledons, in the order of: flowers > leaves > pod > stem > testa > cotyledons. The L-dopa content in flowers ranged in the order of:white flowers > light violet flowers > purple flowers. The darker the floral color, the lower the L-dopa content became. The drying temperature affected significantly on the L-dopa content in the flowers. At 100℃, the L-dopa content of the dried flowers was only 60% of that in those dried at 40℃, indicating a significant L-dopa reduction due to the high temperature processing condition.
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