首页|蕨菜中黄酮类化合物的提取及稳定性研究

蕨菜中黄酮类化合物的提取及稳定性研究

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  • 国家科技期刊平台
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  • NSTL
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[目的]提取、纯化蕨菜中黄酮类化合物,并对其稳定性进行研究.[方法]用浓度为70%的乙醇提取蕨菜中黄酮类化合物,用分光光度法测定黄酮的含量;并考察温度、光照、pH值、稳定剂、碳水化合物和金属离子对蕨菜黄酮稳定性的影响.[结果]蕨菜根中黄酮含量达4.2640%.蕨菜黄酮在pH值为4～6及有碳水化合物存在的条件下都能稳定存在,自然光和强光对黄酮含量有一定的影响,还原剂对黄酮含量有较大影响,Mg<'2+>、Al<'3+>、Fe<'3+>等金属离子对黄酮稳定性有影响.[结论]该研究可为蕨菜的进一步开发利用提供理论依据.
Study on the Extraction of Pteridium aquilinum var.latiusculum Flavonoid and Its Stability
[ Objective ] To extract and purify flavonoid from Pteridium aquilinum var. latiusculum, and to study its stability. [ Method ] Extracted with 70％ alcohol,content of flavonoid from Pteridium aquilinum var. latiusculum was determined by UV spectrophotometry. Effect of temperature,illumination,pH value,stabilizing agent,carbohydrate and metal ions on the stability of flavonoid were investigated. [ Result ] The content of flavanoid in root of P. aquilinum var. latiusculum reached as high as 4. 264 0％. Except for carbohydrate and pH value in 4 -6,effects of other factors like natural light,highlight,reducing agent and Mg2+ ,Al3+ and Fe3+ on the stability of flavonoids from Pteridium aquilinum var. latitsculum were distinct. [ Conclusion ] This study provides theoretical evidence for the further application of Pteridium aquilinum var. latiusculum.

Pteridium aquilinum var.latiusculumFavonoidExtractionStability

陶永元、高顺玉、舒康云、徐成东

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楚雄师范学院化学与生命科学系,云南,楚雄,675000

滇中高原生物资源开发与利用研究所,云南,楚雄,675000

蕨菜 黄酮 提取 稳定性

国家自然科学基金

30760040

2011

安徽农业科学
安徽省农业科学院

安徽农业科学

影响因子：0.413
ISSN：0517-6611
年,卷(期)：2011.39(7)
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