不同的处理方法对提取银杏叶黄酮含量的影响  

Effect of treatments on total flavonoids in Ginkgo biloba leaves with different methods

作　　者：陈易彬 张益[1] 刘艺[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《中国酿造》2010年第2期82-84,共3页China Brewing

基　　金：咸阳市科技计划(XK06011-11)

摘　　要：考察不同的处理方法对提取银杏叶黄酮含量的影响。采用湿热法、氧化法、生物发酵法等方法对银杏叶进行处理,分光光度法测定所得银杏叶黄酮的含量。生物发酵法所得银杏叶黄酮的含量为7.97%,高于其他几种方法。生物发酵法对银杏叶黄酮的作用明显,能够增加银杏叶黄酮含量。The effect of different treatments on total flavonoids in Ginkgo biloba.leaves was studied. Three different methods including damp-heat, oxidation and bio-fermentation were selected to treat with Ginkgo biloba leaves. The content of total flavonoids in Ginkgo biloba leaves was determined by spectrophotometer. The results showed that the content of total flavonoids in Ginkgo biloba leaves treated by bio-fermentation has reached 7.97 %, which was higher than other methods. Therefore bio-fermentation method has significant impact on flavonoid and it could increase the total content of flavonoids in Ginkgo biloba leaves.

关 键 词：银杏叶黄酮 湿热法 氧化法 生物发酵法 

分 类 号：O656.3[理学—分析化学]