摘要
以蔷薇果为研究对象,芦丁作为标准物质,采用不同的提取方法对蔷薇果中总黄酮进行分离制备。采用紫外见光分光光度法绘制标准曲线。在此基础上对6种提取物的吸光度进行了测定。根据实验结果确定了最佳提取方法。结果表明,提取温度80℃,提取溶剂80%乙醇,料液比1∶20(g/mL),提取时间240 min,作为最佳提取条件。在此条件下,蔷薇果中黄酮类化合物的提取率为1.897%。
Different extraction methods were applied to extract total flavonoids from Rosa canina.UV spectrophotometer was applied to draw standard curve by using rutin as a standard substance.On the base of absorption of six extraction substances,the best extraction method was determined.The test result showed that extraction temperature 80 ℃,80 % ethanol,the ratio of solid-liquid 1∶20（g/mL）,extraction time 240 min were the best extraction condition.Under these conditions,the extract yield of total flavonoids from Rosa cantina was 1.897 %.
出处
《食品研究与开发》
CAS
北大核心
2012年第4期81-84,共4页
Food Research and Development
基金
新疆维吾尔自治区科学基金(No.2009211A02)
关键词
蔷薇果
总黄酮
提取工艺
含量测定
Rosa canina
total flavonoids
extraction technology
content determination
