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ZHENG Kai-bin, LI Ai-ping, LIAO Su-feng, CAO Yi-yang, SHEN jin-quan, CHEN Chang-zhe, ZHENG Jin-gui. Levodopa Content in Different Parts of Broad Beans[J]. Fujian Journal of Agricultural Sciences, 2012, 27(4): 333-336.
Citation:
ZHENG Kai-bin, LI Ai-ping, LIAO Su-feng, CAO Yi-yang, SHEN jin-quan, CHEN Chang-zhe, ZHENG Jin-gui. Levodopa Content in Different Parts of Broad Beans[J]. Fujian Journal of Agricultural Sciences, 2012, 27(4): 333-336.
ZHENG Kai-bin, LI Ai-ping, LIAO Su-feng, CAO Yi-yang, SHEN jin-quan, CHEN Chang-zhe, ZHENG Jin-gui. Levodopa Content in Different Parts of Broad Beans[J]. Fujian Journal of Agricultural Sciences, 2012, 27(4): 333-336.
Citation:
ZHENG Kai-bin, LI Ai-ping, LIAO Su-feng, CAO Yi-yang, SHEN jin-quan, CHEN Chang-zhe, ZHENG Jin-gui. Levodopa Content in Different Parts of Broad Beans[J]. Fujian Journal of Agricultural Sciences, 2012, 27(4): 333-336.
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.