鸭儿芹总黄酮提取及含量测定研究

食品科学 ›› 2006, Vol. 27 ›› Issue (11): 357-360.

鸭儿芹总黄酮提取及含量测定研究

李长生, 朱笃, 邓娟, 车美霞, 黄文文

江西师范大学生命科学学院江西省亚热带植物资源保护与利用重点实验室

出版日期:2006-11-15 发布日期:2011-11-28

Study on the Extraction Technology and Determination of Flavonoids in Crytotaenia japonic

Li-Chang-Sheng, Zhu-Du, DENG Juan, Che-Mei-Xia, Huang-Wen-Wen

College of Life Sciences,Jiangxi Normal University,Jiangxi Provincial Key Laboratory of Protection and Utilization of Subtopic Plant Resources,Nanchang 330022,China

Online:2006-11-15 Published:2011-11-28

摘要/Abstract

摘要： 本文建立了鸭儿芹总黄酮含量测定的分光光度法,研究了黄酮提取的最佳工艺条件。结果表明:鸭儿芹总黄酮含量为4.47%,以芦丁为标准品所建立的鸭儿芹总黄酮含量的测定方法简便可行,重现性好。采用单因素和L9(34)正试实验设计对鸭儿芹总黄酮提取工艺进行了研究,得出鸭儿芹总黄酮最佳提取条件为:乙醇体积分数70%、温度70℃、料液比(g/ml)1:20、提取时间1.5h、提取3次。

关键词: , 鸭儿芹, 总黄酮, 提取工艺

Abstract: The flavonoids content in Crytotaenia japonic was determinated by spectrophotometer with rutin as standard material. The analysis results showed that the average content of flavonoids in C. japonic is 4.47%,and the method for determining flavonoids content of C. japonic is simple and useful,meanwhile the determination repeatability is very good. The extraction technology of flavonoids in Crytotaenia japonic was studied by single factor test and L9(34) orthogonal test design method. The optimal conditions of extraction were obtained as follow70% alcohol as solvent,twenty times of volume of extraction reagent as large as the dry weight of C. japonic,the extraction temperature at 70℃ for1.5h,and the extraction being repeated for three times.

Key words: Crytotaenia japonic, total flavonoids, extraction technology

李长生, 朱笃, 邓娟, 车美霞, 黄文文. 鸭儿芹总黄酮提取及含量测定研究[J]. 食品科学, 2006, 27(11): 357-360.

Li-Chang-Sheng, Zhu-Du, DENG Juan, Che-Mei-Xia, Huang-Wen-Wen. Study on the Extraction Technology and Determination of Flavonoids in Crytotaenia japonic[J]. FOOD SCIENCE, 2006, 27(11): 357-360.

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