|Table of Contents|

Effect of baking treatment on polyphenols trace components in fresh raw silk(PDF)

Journal of Silk [ISSN:1001-7003] [CN:33-1122/TS]

Issue:
2017,54(10)
Page:
101101
Research Field:
Research and Technolgy
Publishing date:

Info

Title:
Effect of baking treatment on polyphenols trace components in fresh raw silk
Author(s):
WANG Conglei1 MA Mingbo1 DONG Suozhuai2 PAN Lulu2 ZHOU Wenlong1
1. College of Materials and Textiles, Zhejiang Sci-Tech University, Hangzhou 310018, China; 2. Silk Inspection Center, Zhejiang Entry-Exit Inspection & Quarantine Bureau, Hangzhou 310012, China
Keywords:
baking treatment fresh raw silk polyphenols HPLC FT-IR
PACS:
TS102
DOI:
10.3969/j.issn.1001-7003.2017.10.001
Abstract:
The essential difference between fresh raw silk and dry raw silk is whether the raw silk undergoes the dry heat treatment and cooking cocoon. The water-soluble polyphenols in raw silk are thermo-unstable components which are denatured or lost in the reeling process. Therefore, it is feasible to identify fresh raw silk and dry raw silk through analyzing the polyphenols in raw silk. The change of polyphenol trace components in fresh raw silk during baking treatment was researched in this paper. The same batch of fresh raw silk was used as the research object, and baking treatment was carried out under different conditions. The water extracts of fresh raw silk were detected by high performance liquid chromatography (HPLC), and the components with different retention time in HPLC were qualitatively analysed via UV and FT-IR spectroscopy. The results indicate that the structure and content of polyphenol trace components in fresh raw silk have no significant change after baking treatment at low temperature. However, Baking treatment at high temperature results in a great loss of polyphenols in fresh raw silk, and trace components are close to disappear after baking for 5 h and the retention time of 10-16min; The UV and FT-IR spectrums analysis results show that the structures of the components with the retention times of 10.13 min and 13.25 min are similar, which are polyphenols

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Last Update: 2017-09-13