软儿梨果肉中黄酮类化合物的提取及含量测定  

Determination of Flavonoids Extraction in Soft Pear from Qinghai Province

作　　者：查慧领[1] 石玉平[2] 任世霞[3] 

机构地区：[1]青海卫生职业技术学院,青海西宁810000 [2]青海师范大学化学系,青海西宁810008 [3]青海油田钻采工艺研究院,甘肃敦煌736200

出　　处：《北方园艺》2012年第10期42-44,共3页Northern Horticulture

摘　　要：以青海产软儿梨为试材,以乙醇为提取剂,通过单因素、正交实验对黄酮类化合物进行提取,研究其最佳提取条件。结果表明:提取的最佳条件为乙醇浓度95%,浸提温度为80℃,乙醇加入量为90mL,浸提时间为3.0h。以芦丁为标准物,通过分光光度法测定软儿梨果肉中总黄酮的含量为0.0189g/100g。With Qinghai soft pear as test materials, used ethanol as extracting agent, extracting flavonoids by single and orthogonal test were studied. The results showed that optimal conditions for extraction was 95% ethanol concentration, extraction temperature was high at 80℃, the amount of ethanol was up to 90 mL and the extraction time was 3.0 h. Using Rutin as the standard, the total content of flavonoids was 0. 0189 g/100g in soft pear pulp by spectrophotometry.

关 键 词：软儿梨 黄酮类化合物 单因素试验 正交实验 提取 

分 类 号：Q946[生物学—植物学]