紫外分光光度法测定柑橘皮中的总黄酮  

UV Spectrophotometric Measurement of Total Flavonoids in Citrus Peels

作　　者：徐旭耀[1] 萧许凤 梅丹丹[1] 余炳生[1] 

机构地区：[1]湛江师范学院化学科学与技术学院 广东高校新材料工程技术开发中心,广东湛江524048

出　　处：《食品研究与开发》2012年第7期35-38,共4页Food Research and Development

摘　　要：以芦丁为对照品,271 nm为检测波长,采用紫外分光光度法测定柑橘皮中总黄酮的含量。芦丁对照品在6.2μg/mL^56μg/mL范围内线性关系良好(r=0.999 3)。利用均匀设计法,以功率、时间、乙醇浓度、料液比等为考察因素,研究并比较超声波和微波提取柑橘皮中总黄酮的条件,发现在所用的实验条件下微波法的总提取率高于超声波法。微波法的较优提取条件为:功率60%,时间7 min,乙醇浓度50%,料液比1∶45(g/mL)。因此,试验选用微波法作为柑橘皮中总黄酮的提取方法。方法的平均加标回收率为99.5%,并用于柑橘皮中总黄酮的测定,取得了较满意的结果。Total flavonoid in citrus peels was determined by UV spectrophotometry at 271 nm using rutin as the standard compound. The calibration curve was linear in the range of 6.2 ug/mL-56 ug/mL for rutin （r=0.999 3）. The extraction conditions of total flavonoid from citrus peels were compared by ultrasonic and microwave assistance with the uniform design method, with respects of power, extracting time, ethanol concentration, ratio of solid to liquid as the investigated factors, and it was found that the microwave extraction rate was higher than ultrasound-assisted extraction rate in the tested experimental conditions. The chosen extraction condition of microwave method was as follows： microwave power 60 %, extracting time 7 minutes, 50 % ethanol, and ratio of solid to liquid 1：45 （g/mL）. Therefore, microwave method was selected as the extraction method of total flavonoid measurement by UV spectrometry in citrus peels. The average recovery of the methods was 99.5 %, and the method was satisfactorily used in determination of total flavonoids in citrus peels.

关 键 词：超声波 微波 柑橘皮 总黄酮 紫外分光光度法 均匀设计法 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程] O657.32[轻工技术与工程—食品科学与工程]