葛根素及总黄酮含量测定  

Determination of puerarin and total flavonoids

作　　者：赵颖[1] 王然[2] 

机构地区：[1]武汉天河机场动力能源公司动力能源保障部,湖北武汉432202 [2]湖北工业大学生物工程学院,湖北武汉430068

出　　处：《饮料工业》2012年第1期37-40,共4页Beverage Industry

摘　　要：采用HPLC法和UV法检测了4种植物饮料中葛根素和总黄酮的含量。结果表明,葛根植物饮料中葛根素和总黄酮含量均最高,分别为0.135mg/ml和0.263mg/ml;竹叶植物饮料次之,葛根素和总黄酮含量分别为0.108mg/ml和0.228mg/ml;罗汉果植物饮料中葛根素和总黄酮含量均为最低,分别为0.032mg/ml和0.084mg/ml。HPLC法和UV法平均回收率分别为100.01%和100.03%;RSD分别为0.12%和0.25%,方法准确、稳定,重现性高。Puerarin and total flavonoids in 4 categories of vegetable beverages were determined by the HPLC and UV methods.The results showed that puerarin and total flavonoids were both highest in the Pueraria vegetable beverages（0.135 and 0.263 mg/ml,respectively）;the bamboo vegetable beverages were next to them,with the contents of puerarin and total flavonoids being 0.108 and 0.228 mg/ml,respectively;puerarin and total flavonoids were lowest in the Mangosteen vegetable beverages,0.032 and 0.084 mg/ml,respectively.As for the HPLC and UV methods,the average recoveries were 100.01% and 100.03%,and the RSD 0.12% and 0.25%,respectively.They were both accurate and stable,with high reproducibility.

关 键 词：植物饮料 葛根素 总黄酮 高效液相色谱法 紫外分光光度法 

分 类 号：R284[医药卫生—中药学]