贵州矮杨梅根中总黄酮的提取工艺与含量动态变化分析  

EXTRACTING CRAFTS AND CHANGES OF TOTAL FLAVONOIDS, CONTENT IN THE ROOT OF MYRICA NANA IN GUIZHOU

作　　者：张来[1] 刘宁[2] 

机构地区：[1]安顺学院化学系,贵州安顺561000 [2]贵州师范大学地理与生物科学学院,贵阳贵州550001

出　　处：《食品研究与开发》2008年第9期1-3,共3页Food Research and Development

基　　金：贵州省教育厅自然科学基金资助项目[黔教研:2005(224)]

摘　　要：矮杨梅含有丰富的黄酮类化合物,就该植物中总黄酮的提取工艺和含量动态变化进行实验分析,结果显示,矮杨梅根中总黄酮提取的最佳工艺条件为提取时间为1.5h,乙醇浓度为95%,料液比为1∶30,提取温度为90℃;总黄酮含量从大到小,雌株依次为果期、营养期、盛花期、孕花期,雄株依次为果期、盛花期、孕花期、营养期。The extracting crafts and dynamic changes of total flavanonids content in the root of Myrica nana is analyzed. The results showed the optimum conditions of extraction were as follows： extracting time 1.5 h, the concentration of ethyl alcohol 95 %, the rate of fluid to solid 1：30, the temperature 90 ℃. For the dynamic changes of total flavanonids, content, the female in turn was fruit period, nourishment period, flower period, pregnant flower period; the male in turn was fruit period, flower period, pregnant flower period, nourishment period.

关 键 词：矮杨梅 总黄酮 提取工艺 含量变化 

分 类 号：TQ463.24[化学工程—制药化工]