食品科学 ›› 2008, Vol. 29 ›› Issue (3): 260-263.

• 工艺技术 • 上一篇    下一篇

曼陀罗种子中总黄酮含量测定及提取工艺的研究

 努尔阿米娜·阿尤甫, 阿不都拉·阿巴斯   

  1. 新疆大学生命科学与技术学院; 新疆大学生命科学与技术学院 新疆乌鲁木齐830046; 新疆乌鲁木齐830046;
  • 出版日期:2008-03-15 发布日期:2011-08-24

Determination and Extraction Study on Content of Total Flavones in Datura Stramonium L.

 NU  尔A-Mi-Na-·A-You-Fu, A  Bu-Du-La-·A-Ba-Si   

  1. College of Life Science and Technology,Xinjiang University, Urumqi 830046, China
  • Online:2008-03-15 Published:2011-08-24

摘要: 采用乙醇浸提法提取山楂中的黄酮类化合物。结果表明:浸提的最佳条件是:70ml95%乙醇在60℃下浸提1h。本实验采用分光光度法,以芦丁为标准样品测定山楂曼陀罗种子中总黄酮的含量,总黄酮含量为4.016%。方法简便、快速、重现性好,可作为检测曼陀罗中黄酮含量的一种手段。

关键词: 曼陀罗, 总黄酮, 分光光度法, 提取工艺

Abstract: Ethanol immersion extraction was used to extract flavonoid compounds of the Datura Stramonium L. The results showed that the optimum condition of extraction is 60℃and 95% ethanol 70ml, extract time 1h . The total flavonoids contents are assayed by using spectroscopic methods with rutin as standard. The flavonoids content is 4.016% at the optimum condition.The method is simple, repid,reproducible and suitable for the determination of total flavonoids in Datura Stramonium L.

Key words: Datura Stramonium L., total flavones, spectroscopic methods, extraction process