摘要
以浏阳金柑(金弹)为试验材料,用80%的乙醇水溶液、正丁醇溶液、乙酸乙酯溶液分别提取金柑黄酮,采用瓦勒-霍赫(Valle&Hoch)改良法检测金柑黄酮对乙醇脱氢酶活性的影响,并分别探讨了3种金柑总黄酮提取液对乙醇脱氢酶活性的影响。结果表明:80%的乙醇水溶液提取的金柑总黄酮含量最高,为0.400 mg/mL,其溶液的解酒效果最佳,并随金柑总黄酮含量的增加对乙醇脱氢酶活性的激活作用增强。
Liuyang crispy kumquat （Jindan） was taken as test material. Using 80% ethanol-aqueous solution, n-butyl alcohol solution and ethyl acetate solution to extract flavone from kumquat, and using improved Valle ＆ Hoch method to test the effect of kumquat flavone on activity of alcoholic dehydrogenase, and then the influences of the three extraction solutions on activity of alcoholic dehydrogenase were respectively analyzed. The results indicated that the content of kumquat flavone extracted with 80% ethanol-aqueous solution was the highest （0.400 mg/mL）; the dealcoholization effect of the 80% ethanol-aqueous solution was the best, and the activation effect of kumquat flavone on alcoholic dehydrogenase increased with increasing contents of kumquat flavone.
出处
《湖南农业科学》
2012年第4期107-108,共2页
Hunan Agricultural Sciences
关键词
金柑
黄酮
乙醇脱氢酶
解酒
kumquat
flavone
ADH
dealcoholization
