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中国精品科技期刊2020
刘景煜, 李晨, 高锦明, 董娟娥. 枸杞子总黄酮含量检测方法优化[J]. 食品工业科技, 2016, (13): 304-308. DOI: 10.13386/j.issn1002-0306.2016.13.054
引用本文: 刘景煜, 李晨, 高锦明, 董娟娥. 枸杞子总黄酮含量检测方法优化[J]. 食品工业科技, 2016, (13): 304-308. DOI: 10.13386/j.issn1002-0306.2016.13.054
LIU Jing- yu, LI Chen, GAO Jin-ming, DONG Juan-e. Optimization on test method of total flavonoids from Lycium barbarum L.[J]. Science and Technology of Food Industry, 2016, (13): 304-308. DOI: 10.13386/j.issn1002-0306.2016.13.054
Citation: LIU Jing- yu, LI Chen, GAO Jin-ming, DONG Juan-e. Optimization on test method of total flavonoids from Lycium barbarum L.[J]. Science and Technology of Food Industry, 2016, (13): 304-308. DOI: 10.13386/j.issn1002-0306.2016.13.054

枸杞子总黄酮含量检测方法优化

Optimization on test method of total flavonoids from Lycium barbarum L.

  • 摘要: 目的:筛选出枸杞子总黄酮适宜的提取及脱色素方法。方法:本研究通过比较考察脱色方法、提取溶剂、提取方法等对枸杞子总黄酮含量检测方法进行优化,并对新疆产的15份和宁夏产的40份枸杞子中总黄酮含量进行分析。结果:枸杞子总黄酮提取方法为:用95%乙醇回流提取,将提取液低温冷藏,除去沉淀,上清液浓缩至近干后用无水甲醇萃取,萃取液用于总黄酮含量分析。该方法可有效去除枸杞子中的水溶性色素。对不同产地枸杞子进行分析,结果表明宁夏产枸杞子总黄酮含量平均为1.134%,变异范围为0.851%~1.466%;新疆产枸杞子总黄酮含量平均为1.020%,变异范围为0.888%~1.241%。结论:该方法可简单有效的除去水溶性色素以减少其对总黄酮检测结果的影响,两产地间枸杞子总黄酮含量无显著差异(p>0.05)。 

     

    Abstract: In this study,determination methodology of total flavonoids from Lycium barbarum was optimized employing decolorization,extraction solvent,and extraction method. The optimal conditions were determined as follows: the Lycium barbarum was extracted with reflux by 95% ethyl alcohol.Subsequently,the obtained extracting solution was refrigerated to remove the precipitate and the up- phase was concentrated. Furthermore,the concentrated solution was purified by extracting with absolute methanol. The purified solution was subsequently used for detecting the total flavonoids.With the optimized determination methodology,the average content of total flavonoids was 1.134% deriving from Ningxia Lycium barbarum while 1.020% from Sinkiang,and the variation range were 0.851% to 1.466% and 0.888% to 1.241%,respectively.This research can effectively remove the water soluble pigment which influenced the determination accuracy of total flavonoids.

     

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