不同方法对杜梨果实总黄酮提取率的影响  

Effect of different methods on extracting ratio of total flavones from Pyrus betulafolia Bge.fruit

作　　者：李红霞[1,2] 赵小亮[1,2] 李雨潇[1] 王丙太[1] 任晓梅[1] 张利莉[1,2] 

机构地区：[1]塔里木大学生命科学学院,新疆阿拉尔843300 [2]新疆生产建设兵团塔里木盆地生物资源保护利用重点实验室,新疆阿拉尔843300

出　　处：《食品工业科技》2010年第4期235-236,239,共3页Science and Technology of Food Industry

基　　金：教育部新世纪优秀人才支持计划(NCEF-06-0917);新疆维吾尔自治区高等学校科学研究计划项目(XJEDU2005G07);塔里木大学校长硕士基金(TDZKSS06007);塔里木大学校长青年基金项目(TDZKQN06003);塔里木大学大学生课外学术科研项目(TDKWZKCX08006)资助

摘　　要：分别采用超声波-微波协同萃取、微波、水浴及超声波4种方法提取杜梨果实总黄酮,硝酸铝-亚硝酸钠比色法测定总黄酮含量。结果表明,4种提取方法存在极显著的差异,以超声波-微波协同萃取效果最佳,其为1.19%(n=3)。超声-微波协同萃取提取杜梨果实总黄酮的方法优于微波、水浴及超声波法提取,硝酸铝-亚硝酸钠比色法测定总黄酮含量方法准确,重复性好。Ultrasonic-microwave synergistic extraction, microwave, water bath and ultrasonic extraction were employed to extract the total flavones and aluminium nitrate-sodium nitrite colorimetry was used to determine its content.There exist remarkably differences among the four methods. Ultrasonic-microwave synergistic extraction was the optimal method, then the microwave, water bath and ultrasonic extraction following it.The total fiavones content of the four methods were 0.082% ,0.077% ,0.072% and 0.050% respectively.The linear range was 8-96μg/mL for rutin.The average recovery rate was 103.72% （RSD 1.19%, n = 3）.The ultrasonic-microwave synergistic extraction was the best extraction method.The method of aluminium nitrate-sodium nitrite colorimetry determined the flavones content was stable, accurate.

关 键 词：杜梨果实 总黄酮 超声-微波协同萃取 微波 超声波 提取率 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]