摘要
通过2种不同的方法对市售各种蔬菜中的原花青素进行提取,并测定提取液中原花青素的含量,确定各种蔬菜中原花青素含量高低的规律,并比较了2种提取方法的提取效果。用75%的乙醇溶液作为提取剂,按照料液比为1∶9.14的比值分别在室温和70℃的恒温水浴中提取30 min后,采用紫外分光光度法测定提取液中原花青素的含量。结果:采用标准曲线法定量测定提取液中原花青素含量,原花青素在3.1μg/mL^31μg/mL浓度范围内有良好的线性关系,其回归方程为A=0.00341+0.0081C,R=0.99866,且方法的精密度良好(RSD=0.24%),平均回收率在94.6%~101.2%之间,符合分析方法要求。原花青素含量基本按照颜色越浅,含量越低,颜色越深紫,含量越高的规律变化,且适当的加热能使原花青素的提取更充分。
Proanthocyanidins in vegetables of the market was extracted through two different methods and determinated to determine the rule of content of proanthocyanidins in market vegetables,and to compare the two extraction methods for its effect.Proanthocyanidins was determinated by ultraviolet spectrophotometry after it was extracted by 75 % ethanol at room temperature and 70 degrees of temperature in water-bath for 30min,the extration parameters was that 1∶9.14 of the rate of vegetables to 75 % ethanol.The linear region was 3.1 μg/mL-31 μg/mL,the regression equation was A=0.003 41＋0.008 1C,regression coefficient was 0.998 66.The average recovery ratio（n=3） was between 94.6 % and 101.2 %,RSD=0.24 %.Thus the method was applied to determine proanthocyanidins and obtained a good result.The rule of the content of proanthocyanidins was ＂color is light,the lower levels,the darker purple,content is higher.＂ And it was proved that heating could make extraction more fully.
出处
《食品研究与开发》
CAS
北大核心
2010年第11期146-148,共3页
Food Research and Development
基金
宁医面上项目(XM200629)
关键词
原花青素
提取
测定
proanthocyanidins
extraction
determination
