紫外分光光度法测定5种藏羌五加菜中总黄酮的含量  

Extraction and Determination of Total Flaconoids of Leave from 5 Species of Acanthopanax by UV

作　　者：李艳丹[1] 黄艳菲[1] 丁玲[1] 左旭[1] 刘圆[1] 

机构地区：[1]西南民族大学民族医药研究院,成都610041

出　　处：《中国实验方剂学杂志》2013年第3期65-69,共5页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：国家科技支撑计划重点项目(2012BAI27B07);四川省科技支撑计划(2011SZ0233);四川省中医药管理局科技专项(2008-32)

摘　　要：目的:优化藏羌五加菜总黄酮的最佳工艺条件,测定五加菜中总黄酮的含量。方法:以总黄酮含量为指标,单因素试验和正交设计优化提取工艺。结果:最佳工艺条件为用80%的乙醇超声40 min,料液比40∶1(mL/g);提取1次。在最优工艺条件下,糙叶藤五加嫩叶低温烘干品总黄酮的提取率可达11.22 mg.g-1;不同工艺中总黄酮含量为烘干≈晒干≈阴干>热烫≈茶叶>微波干燥冻藏1个月>盐渍。结论:方法简便、准确、重复性较好,可用于控制藏羌五加菜的质量;四川阿坝藏族羌族自治州、四川甘孜藏族自治州的藏羌五加菜总黄酮含量比目前唯一有市售的无梗五加菜更高,具有开发和利用价值。Objective： To determine the optimal extraction processed conditions and contents of total flavonoids in vegetables of Acanthopanax. Method： Single factor and orthogonal design were optimized. Result： The optimums of extraction were extracted in 80% ethanol ultrasonic, processed time 40 rain, extraction once, liquid-solid ratio 40：1 （mL .g-1 ）. Under the above conditions, the extraction ratio could be 11.22 mg .g-i in stove dried tender leave of A. leucorrhizus （Oliv. ） Harms var. fulvescens Harms ＆ Rehd. Contents of different processed technology of A. leucorrhizus （ Oliv. ） Harms var. fulvescens Harms ＆ Rehd were as following： Stove dried ≈ sun-cured ≈ shade-dried 〉 water-scalded ≈ tea made 〉 microwave-dried〉〉refrigerator frozen 〉 pickled. Conclusion： The method is simple, accurate and repeatable and useful for the study of the quality control of vegetables of Acanthopanax. Samples, which origined from Tibetan and Qiang Herbs in Aba and Ganzi Autonomous Prefectures of Sichuan province of China, contain higher contents of total flaconoids than that of A. sessiliforus Rupr. Et Maxim. , moreover they are worth to be farther developed and have a good prospect.

关 键 词：藏羌五加菜 总黄酮 不同加工工艺 紫外分光光度法 

分 类 号：R284.1[医药卫生—中药学]