茶藨子中总黄酮的测定  

Assay Study on Total Flavanoids in Chabiaozi(Ribes mandshuricum Komarov)

作　　者：张桂兰[1] 

机构地区：[1]新疆大学化学化工学院,新疆乌鲁木齐830046

出　　处：《食品科学》2007年第11期506-508,共3页Food Science

摘　　要：目的:测定茶藨子中总黄酮的含量,为进一步开发利用茶藨子提供科学依据。方法:选择茶藨子中总黄酮的提取条件;用芦丁作对照品,三氯化铝作显色剂,测定波长在420nm,使用分光光度计比色测定吸光度,计算茶藨子中黄酮含量;采用正交设计来确定各试验因素对茶藨子中总黄酮含量的影响水平,测定其回收率。实验结果表明:提取条件为用70%的乙醇定容至100ml,回流2h,回流2次;各因素的最佳水平为:样品液用70%的乙醇定容,加入1.5mlAlCl3,50℃,加热40min。平均回收率为98.76%。Objective： Assay study on total flavanoids to provide scientific basis for future developing and utilizing Chabiaozi resources. Methods： The optimum extraction conditions were established. The contents of total flavonoids were assayed, with rutin as control and aluminum trichloride as colorimetric reagent by clorimetric assay at 420 nm. By orthogonal design test, the factors effect levels were ascertained. The reclaim coefficient was determined. Result： The optimum extraction conditions are： 2 h and twice with 70% ethanol in extraction volume 100 ml. The optimum conditions are： addition amount 1.5ml AlCb, heating for 40 min at 50℃. The average reclaim coefficient is 98.76%.

关 键 词：茶藨子 总黄酮 正交设计 含量测定 

分 类 号：O623.54[理学—有机化学]