芹菜叶中黄酮类化合物的提取与测定

文章以芹菜为研究对象,就其中总黄酮的提取分离和测定工艺进行了探讨。实验考察了单因素（提取溶剂浓度、物料比、回流提取时间和pH等）对总黄酮提取效果的影响,并在此基础上确定正交试验,得到了芹菜中总黄酮提取的最佳工艺条件∶40%（v/v）乙醇溶液,物料比（g/mL）1∶20,回流提取时间60 min,pH为6。得到总黄酮的含量为0.0794%。通过精密度实验和稳定性实验对测定方法进行评价。

The Extraction and Determination of Flavonoids from Celery Leaves

Celery was selected as our research material,the extraction of the total flavonoids of which separation and determination process were discussed in the study.In the thesis,single factors（extraction solvent concentration,the material ratio,the extracting time and pH value,etc.） were investigated on the effect of the extraction.Moreover orthogonal test was determined on bases of those,the optimal condition were obtained as follows： the concentration of alcohol 40 %,solid liquid ratio 1∶20,extraction time 60 min,pH of 6.The content of total fl avonoids obtained was 0.0794 %.The methods of evaluation was evaluated through the precision experiments,the stability experiments.