HPLC法测定不同时期椪柑落果中活性成分含量  

Determination of Active Components of Pankan Dropped Fruits in Different Periods by HPLC

作　　者：胡玲[1] 王仁才[1] 周鸣谦[1] 贾德翠[1] 卜范文[1] 

机构地区：[1]湖南农业大学园艺园林学院,湖南长沙410128

出　　处：《湖南农业科学》2009年第1期115-117,共3页Hunan Agricultural Sciences

摘　　要：采用HPLC法测定不同时期椪柑落果中活性成分的含量?峁砻鳎扛舭敫鲈虏杉纳砺涔校仆辔镏手饕?橙皮苷,生物碱类物质主要是辛弗林,随着椪柑直径的增大和重量的增加,椪柑中的橙皮苷和辛弗林含量逐渐降低。The contents of active components of Pankan dropped fruits in different periods were determined by HPLC methods. The results showed that hesperidin was the main flavonoids compounds and synephrine was the main alkaloids in physiological drops collected every half a month. The contents of synephrine and hesperidin reduced with the increase of Pankan fruit＇s size and weight.

关 键 词：椪柑落果 高效液相色谱 橙皮苷 辛弗林 

分 类 号：S666[农业科学—果树学]