journal6 ›› 2016, Vol. 37 ›› Issue (1): 74-79.DOI: 10.3969/j.cnki.jdxb.2016.01.017

• 生物与化学 • 上一篇    下一篇

荠菜总黄酮质量分数测定及超声提取工艺优化

刘亚倩,魏华,李贵,贺建武,陈韬,张源,周雰   

  1. (1.吉首大学生物资源与环境科学学院,湖南 吉首 416000;2.吉首大学植物资源保护与利用湖南省高校重点实验室,湖南 吉首 416000;3.吉首大学实验室与设备管理中心,湖南 吉首 416000)
  • 出版日期:2016-01-25 发布日期:2016-01-21
  • 通讯作者: 李贵(1982—),男,湖南益阳人,吉首大学生物资源与环境科学学院实验师,理学硕士,主要从事天然产物有效成分检测及产品开发研究;E-mail:ligui20061029@126.com.
  • 作者简介:刘亚倩(1993—),女,湖南耒阳人,硕士研究生,主要从事资源植物与环境化学生态学研究
  • 基金资助:

    吉首大学生物与食品类大学生创新项目(JDCX201419,JDCX201418)

Content Determination and Ultrasonic Extraction Techniques of Total Flavonoids from Capsellae Bursa-Pastoris (L.)

 LIU  Ya-Qian, WEI  Hua, LI  Gui, HE  Jian-Wu, CHEN  Tao, ZHANG  Yuan, ZHOU  Fen   

  1. (1.College of Biological Resources and Environmental Sciences,Jishou University,Jishou 416000,Hunan China;2. Key Laboratory of Plant Resourses Conservation and Utilization,Jishou University,Jishou 416000,Hunan China;3. Laboratory and Equipment Administration Center,Jishou University,Jishou 416000,Hunan China)
  • Online:2016-01-25 Published:2016-01-21

摘要:采用UV法测定总黄酮的质量分数,通过超声辅助法进行提取,以铝盐显色法测定样品吸光度,以芦丁为标准溶液计算荠菜中总黄酮的质量分数.在单因素试验基础上,对影响因素提取温度、乙醇体积分数、超声提取时间、液料比进行正交试验,确定其最佳工艺条件.结果表明,不同来源荠菜中总黄酮质量分数为0.49%~3.83%.其中不同部位总黄酮质量分数花果中最高,其次是叶和茎;栽培品种较野生品种总黄酮质量分数高,变异小.荠菜总黄酮的最佳提取工艺条件是,提取温度65 ℃,乙醇体积分数50%,超声时间40 min,液料比(mL∶g)25∶1.该条件下荠菜总黄酮提取率达到89.26%.

关键词: 荠菜, 总黄酮, 正交试验, 超声提取工艺

Abstract: UV spectrophotometry for determination of total flavonoids was used.Via ultrasonic extraction technique,using NaNO3-Al(NO3) to detect the absorbance of samples and taking lutin as comparison,the contents of total flavonoids were determined.On the basis of single factor experiments,the orthogonal experiment was used in the optimization of technological parameters:extracting temperature,ethanol concentration,extracting time,the ratio of solvent to raw materials.The result showed that the contents of total flavonoids in different kinds of Capsella bursa-pastoris L. were from 0.49% to 3.83%.The contents of total flavonoids in flowers & fruits were the highest,and then in leaves and stems.The contents of total flavonoids in cultivated varireties were higher than those in wile varireties.The optimum extraction conditions were as follows:temperature at 65 ℃,50% ethanol concentration,ultrasonic extraction for 40 min,and the  25∶1 ratio of solvent to raw materials.In these conditions,the total flavonoids extraction rate was 89.26%.

Key words: Capsellae bursa-pastoris (L.), total flavonoids, orthogonal experiments, ultrasonic extraction technology

公众号 电子书橱 超星期刊 手机浏览 在线QQ