摘要
NaNO3、A(lNO3)3、NaOH与黄酮类化合物作用后生成红色络合物.以芦丁为标准品,使用分光光度计测定酸梅中总黄酮的含量并研究了黄酮提取的工艺条件。结果表明:酸梅中总黄酮含量为0.887%。黄酮提取的最佳工艺条件为乙醇浓度为65%、提取时间为2h、提取次数1次、水浴温度85℃。利用此法简便可行,重现性好。
A red complex compound was produced atter the reaction of flavonoids with NaNO3, Al （NO3）3 and NaOH. The content of total flavonoids was measured by spectroscopic methods using rutin as a standard. The extraction conditions were further investigated. The result showed that the total flavonoid in plum was 0.887%. The optimal extraction conditions were as follows： ethanol content 65%, extracted once, extraction times 2 h and water bath temperature 8522. This method had good applicability and repeatity.
出处
《中国酿造》
CAS
北大核心
2009年第10期120-122,共3页
China Brewing
关键词
酸梅
总黄酮
分光光度法
提取
plum
total flavonoids
spectroscopic method
extraction
