柑橘不同部位黄酮含量对亚硝酸盐的清除作用  

Total Flavonoid Contents and Anti-nitrification Abilities in Different Parts of Citrus

作　　者：吴洪[1] 陈雅婷[1] 郑建福[1] 马鹏[1] 

机构地区：[1]泉州师范学院化学与生命科学学院,福建泉州362000

出　　处：《泉州师范学院学报》2009年第4期53-55,59,共4页Journal of Quanzhou Normal University

基　　金：福建省教育厅科技项目(JA08209)

摘　　要：采用分光光度法测定柑橘不同部位总黄酮含量及其提取物对亚硝酸盐的清除能力,并研究其相关性.结果表明:化橘红中的总黄酮含量最高、对亚硝酸盐的清除能力最强,其次是橘皮、橘络、橘核;亚硝酸盐清除率与总黄酮含量相关,相关系数为0.890 87.Spectrophotometry was employed to determine the total flavonoid contents in different parts of citrus and the ability of scavenging nitrite, and the relativity of activity and content was discussed. The results shows that the content of total flavonoid is the highest in exocarpium cirri grandis, also the ability of scavenging nitrite is the strongest, followed by pericarpium citri reticulatae, orange fibers, semen citri reticulatae and radix platycodonis. The scavenging rate is also related to the total flavonoid contents. The relativity coefficient is 0. 890 87.

关 键 词：柑橘 黄酮 清除 亚硝酸盐 

分 类 号：R285.5[医药卫生—中药学]