微波辅助萃取诸葛菜中的总黄酮研究  

Research on Extraction of Total Isoflavones in Oryehophragmus violaceus by Microwave-assisted

作　　者：王欣[1] 夏新奎[1] 徐固华[1] 

机构地区：[1]信阳农业高等专科学校,河南信阳464000

出　　处：《安徽农业科学》2007年第22期6705-6706,共2页Journal of Anhui Agricultural Sciences

摘　　要：采用微波辅助萃取乙醇浸提法从诸葛菜中提取黄酮类物质,对所提取的黄酮类物质进行验证,并用紫外分光光度法测定其含量。结果表明,诸葛菜中总黄酮含量为0.380 7 mg/ml,回收率为97.79%,其纯度和产率均较高。该方法采用全物理过程,无任何污染,是提取诸葛菜中黄酮类物质的有效途径。The microwave-assisted and ethanol extraction were used to extract the tlavonoids from the leaves of Orychragmus violacues, and the flavonoids were checked and detemfined by spectrophotometry. The results showed that content of the total flavanone in Orychragmus violaceus leaves was 0.380 7 mg/ml and the rate of recovery was 97.79%. This method was a purely physical process and had not any pollution, and it was an ideal way to extract the flavanone from Orychragmus violaceus leaves.

关 键 词：微波提取 诸葛菜 总黄酮 鉴别 

分 类 号：O658.2[理学—分析化学]