3330

3190

كارشناسي ارشد

﴿ صنايع غذايي ﴾

اصفهان : دانشگاه صنعتي اصفهان ، دانشكده كشاورزي

1385

ده ، 67 ، [ II ] ص . : مصور ، جدول ، نمودار

ص.ع. به فارسي و انگليسي

محمود شيخ زين الدين ، شهرام دخاني

قدرت الله سعيدي

مهدي كديور ، خورشيد رزمجو

مهندسي كشاورزي

ID3190

به فارسي وانگليسي : قابل رؤيت در نسخه ديجيتال

AbstractIn this study the effect of season and region on the chemical composition of licoriceroot such as ash sugar content and specially glycyrrhizic acid G A were examined Licorice roots were collected from five region Eghlid Beiza and Doshman ziari inFars province Kerman in south and Kermanshah in west of Iran After preparation ofroots for experiments extraction process was performed by heat reflux extraction Theextract has been oven dried in 105 C Then some chemical experiments wereperformed on extract powder according to Iran standard number 2343 and 6699 Theamount of glycyrrhizic acid was also measured by High Pressure LiquidChromatography HPLC In continue experimental results were analyzed by SASsoftware Results show that the effect of season on sugar content and also the effect ofregion on all composition are significant at a reliability of one percent Also the effectof interaction between season and region on ash and sugar content is significant According to results Kerman licorice has maximum and Kermanshah licorice hasminimum amount of ash Also Kerman and Kermanshah licorice has maximum andBeiza licorice has Minimum content of sugar Sugar content for licorice roots thatharvested in fall is more than of licorice roots that harvested in summer HPLC resultsshow that amount of G A varied from 4 4 up to 11 7 percent depend on region Maximum amount of G A was found in Beiza licorice and minimum amount wasfound in Kermanshah licorice The effect of season on G A is also significant forBeiza and Eghlid licorice Eghlid licorice has maximum amount of G A in summerand Beiza licorice has maximum amount of G A in fall

محمود شيخ زين الدين ، شهرام دخاني

قدرت الله سعيدي

مهدي كديور ، خورشيد رزمجو