荞麦黄酮类化合物的提取分离及结构鉴定

食品科学 ›› 2004, Vol. 25 ›› Issue (11): 131-134.

荞麦黄酮类化合物的提取分离及结构鉴定

郭玉蓉, 韩舜愈, 刘鹏, 毕阳, 王汉宁, 牛黎莉

甘肃农业大学食品科学与工程学院，甘肃农业大学农学院

出版日期:2005-11-15 发布日期:2011-10-24

The Extracting Conditions, Separation and Identification of Flavonoids of Buckwheat

GUO Yu-Rong, HAN Shun-Yu, LIU Peng, BI Yang, WANG Han-Ning, NIU Li-Li

1.College of Food Science and Engineering, Gansu Agricultural University;2. Agronomy College, Gansu Agricultural University

Online:2005-11-15 Published:2011-10-24

摘要/Abstract

摘要： 采用正交设计对荞麦黄酮提取工艺条件进行筛选得到荞麦的最佳提取条件为65%的乙醇、物料比1∶15在50～55℃温度下提取6h。在最佳提取条件下进行不同荞麦原料提取显示,苦荞粉黄酮得率最高为2.5%,其次为苦荞壳,甜荞粉得率最低。对荞麦黄酮提取浓缩液进行薄层分离,得到与芦丁和懈皮素结构相近的两种黄酮类物质;定性显色结果显示荞麦中的黄酮类物质包括黄酮醇、5-羟基黄酮或2-羟基黄酮等化合物。

关键词: 荞麦, 黄酮, 芦丁, 薄层层析

Abstract: The orthogenal design was used to screen the extraction process of flavonoids in buckwheat. The optimum extactingconditions were 65% ethnol as solvent, raw material and solvent ratio 1∶15, extracting temperature 50～55℃, extracting time6h.The different materials were used to extracting flavonoids in the optimum extacting conditions, and the results showed thatbitter buck flour had the highest extrating rate of flavonoids, the the husk of bitter buck had less extracting rate, and the sweetbuck flour had the least extracting rate. The concertrated liquid of extracting flavones were isolated with thin layer chromatoyrophy,from which the similar structural substances of rutin and quercetin were gotten. There were flavonol, 5-hydroxylic flavone and2-hydroxylic flavone which were identified by color- reaction tests in the extracting liquid.

Key words: buckwheat, flavonoids, rutin, thin layer chrornatography

郭玉蓉, 韩舜愈, 刘鹏, 毕阳, 王汉宁, 牛黎莉. 荞麦黄酮类化合物的提取分离及结构鉴定[J]. 食品科学, 2004, 25(11): 131-134.

GUO Yu-Rong, HAN Shun-Yu, LIU Peng, BI Yang, WANG Han-Ning, NIU Li-Li. The Extracting Conditions, Separation and Identification of Flavonoids of Buckwheat[J]. FOOD SCIENCE, 2004, 25(11): 131-134.

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