荠菜总黄酮的分离纯化研究  

Study on the Separation and Purification of the Total Flavonoid in Capsella brusa-pastons L.

作　　者：刘火安[1] 戴传云[1] 王伯初[1] 

机构地区：[1]重庆大学生物工程学院

出　　处：《时珍国医国药》2006年第7期1161-1162,共2页Lishizhen Medicine and Materia Medica Research

基　　金：重庆市教委资助项目(No.CSTC.2004BB5122)

摘　　要：目的研究了芥菜总黄酮的提取和含量的测定。方法采用有机溶剂萃取的方法从荠菜中提取黄酮类物质,并用大孔吸附树脂分离纯化得黄酮纯品,再以芦丁作标准曲线进行含量测定。结果发现浓缩液pH对AB-8树脂的吸附量有很大的影响,上样的浓缩液pH在7左右时最适宜。结论利用该实验工艺条件得到总黄酮在荠菜(干重)中的百分含量为3.036%。Objective To study the extracting technology and measure of total flavone in Capsella brusa -pastons L.. Methods Extraction by the organic solvents was utilized to extract total flavone. The macroporous adsorptive resin was used to separate and purify the total flavone, then concentration of total flavone was measured by spectrophotometer with rutin used as standard sample. Results The pH value of concentrated solvents significantly affected the adsorptive amount of resin AB - 8, and the best extractive condition was available at pH = 7. Conclusion Content of total flavone is 3. 036% in Capsella brusa -pastons L.

关 键 词：荠菜 总黄酮 大孔吸附树脂 

分 类 号：R284.2[医药卫生—中药学]