蕨菜中黄酮类化合物的提取及稳定性研究 |
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引用本文: | 陶永元,高顺玉,舒康云,徐成东.蕨菜中黄酮类化合物的提取及稳定性研究[J].安徽农业科学,2011,39(7):4217-4219. |
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作者姓名: | 陶永元 高顺玉 舒康云 徐成东 |
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作者单位: | 1. 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 2. 楚雄师范学院化学与生命科学系,云南,楚雄,675000 3. 滇中高原生物资源开发与利用研究所,云南,楚雄,675000 |
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摘 要: | 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,Mg2+、A l3+、Fe3+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。
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关 键 词: | 蕨菜 黄酮 提取 稳定性 |
Study on the Extraction of Pteridium aquilinum var.latiusculum Flavonoid and Its Stability |
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Affiliation: | TAO Yong-yuan et al(Department of Chemistry and Life Science,Chuxiong Normal University,Chuxiong,Yunan 675000) |
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Abstract: | 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.latiusculum were distinct.Conclusion]This study provides theoretical evidence for the further application of Pteridium aquilinum var.latiusculum. |
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Keywords: | Pteridium aquilinum var latiusculum Flavonoid Extraction Stability |
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