笃斯越桔黄酮类化合物水解制备槲皮素的技术研究  

Study on Enzymatic Preparation of Quercetin from Crude Alcohol Extract of Vaccininm uliginosum L.

作　　者：逯越[1] 林松毅[1] 张燕[1] 刘静波[1] 

机构地区：[1]吉林大学军需科技学院营养与功能食品研究室,吉林长春130062

出　　处：《食品科学》2008年第12期323-326,共4页Food Science

基　　金：吉林省科技厅应用基础项目(20050567)

摘　　要：本实验以长白山野生笃斯越桔叶片的乙醇粗提物为实验原料,借助高效液相色谱法(HPLC)所测定槲皮素的含量为衡量指标,采用对比分析和L9(34)正交试验,优选酸水解制备槲皮素的最佳工艺条件:乙醇粗提物加60倍量2%硫酸微沸水解1h,槲皮素含量由水解前0.398%提高到1.984%。Using orthogonal test design, the parameters for extracting quercetin from crude alcohol extract of Vaccininm uliginosum L. were optimized. The content of quercetin was determined by HPLC in order to investigate the extraction processing. The effect extent of the main factors ranks as： sulfuric acid concentration 〉hydrolyze time 〉 sulfuric acid amount. The optimal extraction process is adding the crude alcohol extract into 60 times of 2% sulfuric acid, and then boiling for 1 h for hydrolysis. By this process, the quercetin concent in solution is increased from 0.398% to 1.984%.

关 键 词：笃斯越桔 芦丁 水解 槲皮素 

分 类 号：O623.54[理学—有机化学] TS201[理学—化学]