12种市售食用花卉中总黄酮与总甾体的含量测定  

DETERMINATION OF THE CONTENTS OF TOTAL FLAVONOIDS AND TOTAL STEROIDS IN 12 KINDS OF EDIBLE FLOWERS IN THE MARKET

作　　者：苗苗[1] 杨立刚[1] 荣莹[1] 孙蓉丽[1] 嵇红银[1] 廉文齐[1] 左平国[1] 孙桂菊[1] 

机构地区：[1]东南大学公共卫生学院营养与食品卫生系,江苏南京210009

出　　处：《食品研究与开发》2009年第12期122-125,共4页Food Research and Development

基　　金：国家大学生创新性实验项目(G2007057)

摘　　要：测定12种市售食用花卉中总黄酮和总甾体的含量。利用乙醇回流提取,NaNO2-A(lNO3)3-NaOH显色法测定总黄酮含量;利用石油醚回流提取,Liebermann-Burchard显色法测定总甾体含量。不同花卉中总黄酮和总甾体的含量分别为:茉莉花10.09%、0.43%,金银花9.47%、0.27%,丁香13.06%、0.30%,勿忘我4.83%、0.10%,栀子花1.33%、0.40%,厚朴花1.64%、0.31%,花卉槐花10.09%、0.17%,花卉红花1.75%、0.85%,玫瑰花5.50%、0.11%,野菊花12.14%、1.02,迷迭香6.91%、0.50%,菊花4.83%、0.78%。所测12种食用花卉中总黄酮和总甾体的含量差异较大,总黄酮的含量以丁香最高,野菊、茉莉、花卉槐花次之,厚朴花、栀子最低;总甾体的含量以野菊花最高,红花、菊花、迷迭香次之,玫瑰花、勿忘我最低。To determine the contents of total flavonoids and total steroids in 12 kinds of edible flowers in the market. Total flavonoids were extracted by ethanol and determined through the method of NaNO2-Al （NO3）3- NaOH colorimetry; total steroids were extracted by petroleum benzine and determined through the method of Liebermann-Burchard colorimetry. The contents of total flavonoids and total steroids were 10.09 %, 0.43 % in Jasmine, 9.47 %, 0.27 % in Honeysuckble, 13.06 %, 0.30 % in Cloves, 4.83 %, 0.10 % in Scalavender, 1,33 %, 0.40 % in Gardeniae, 1.64 %, 0.31% in Magnolis Flower, 10.09 %, 0.17 % in Pagodatree Flower, 1.75 %, 0.85 % in Safflower, 5.50 %, 0.11% in Rose, 12.14 %, 1.02 in Wild Chrysanthemum Flower, 6.91%, 0.50 % in Rosemary herb, 4.83 %, 0.78 % in Chrysanthemum. The contents of total flavonoids and total steroids were different in these 12 kinds of edible flowers. The total flavonoids contents in Cloves was the highest followed by Wild chrysanthemum flower, Jasmine and Pagodatree Flower, and the contents in Magnolis Flower and Gardeniae were the lowest; the content of total steroids in Wild Chrysanthemum Flower was the highest followed by Safflower, Chrysanthemum and Rosemary herb, and the contents in Rose and Wuwangwo were the lowest.

关 键 词：食用花卉 总黄酮 总甾体 含量测定 

分 类 号：R151[医药卫生—营养与食品卫生学]