関連する実験動画

Updated: Feb 14, 2026

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
09:12

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Published on: May 19, 2023

1.2K

ワインで加工されたポリゴナティ根茎のオリゴサカライド成分の分離,識別,および品質管理方法に関する研究

Hong Guo1, Haonan Wu1,2, Rui Yao1,2

  • 1National Institutes for Food and Drug Control, Beijing 102629, China.

Foods (Basel, Switzerland)
|February 13, 2026
PubMed
まとめ

この研究では,ワインで加工されたポリゴナティ・リゾーマの品質マーカーとして,二果糖無水化物 (DFAs) を含む主要なオリゴサッカライドが特定されました. DFA濃度の上昇は,加工によって引き起こされる色変化と相関しており,品質管理で使用することを示唆しています.

キーワード:
ポリゴナティ・リゾゾマ (ポリゴナティ・リゾマ) とはコンテンツはコンテンツの内容です.ディフルクトーザアンヒドリド抽出と隔離を行う.9回蒸し,乾燥する.構造的識別 構造的識別

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