大麦籽粒、生麦芽、炒麦芽和焦麦芽中黄酮类化合物的含量分析  

Determination of the Content of the Main Components of Flavonoids Compounds in Raw Malt,Torrefied Malt and Ustulate Malt

作　　者：贺丹霞[1] 荣亮[1] 秦民坚[1] 刘惠娟[1] 

机构地区：[1]中国药科大学,江苏南京211198

出　　处：《中药材》2012年第11期1747-1751,共5页Journal of Chinese Medicinal Materials

摘　　要：目的:分析不同大麦品种的籽粒、生麦芽、炒麦芽和焦麦芽中4种黄酮类成分(儿茶素、杨梅素、槲皮素和山柰酚)的含量。方法:采用C18色谱柱(150 mm×4.6 mm,3.5μm),以乙腈-0.1%冰乙酸为流动相,柱温为30℃,流速为0.8 mL/min,检测波长为280 nm的条件。结果:大麦籽粒和麦芽炮制品中主要含有儿茶素,且发芽和炮制后含量略有下降;大麦发芽后杨梅素含量明显增加;籽粒及炮制品中均未检测到槲皮素;生麦芽及炒麦芽中的山柰酚含量较籽粒中的含量略有增加,但焦麦芽中的山柰酚含量与籽粒中的含量基本相同。结论:大麦发芽及炮制后对黄酮类化合物含量的影响较大,麦芽中黄酮类成分的含量差异较大。Objective ：To determine the content of Catechin, Myricetin, Quercetin and Kaempferol in barley grain, raw malt, tor- retied malt and ustulate malt based on different barley cuhivars. Methods ： HPLC method was used. Analysis was performed on Agilent ZORBAXSB-Cls （150 mm × 4. 6 mm, 3.5μm） column with acetonitrile-0. 1% acetic acid as mobile phase. The detection wavelength was 280 nm, flow rate was 0. 8 mL/min, and the column temperature was 30 ℃. Results ： Catechin was the main component of barley seeds and its processed products. Slight reduction of catechin was observed in processed and sprouting seeds. Sprouting significantly in- creased the content of myricetin. Both barley seeds and the processed products were lack of quercetin. The amounts of kaempferol in seed were higher than that in barley grain, but similar to that in ustulate malt. Conclusion： The content of flavonoids in raw malt and torrefied malt are significantly affected by sprouting and processing, and significance differences are presented among different varieties.

关 键 词：麦芽 儿茶素 杨梅素 槲皮素 山柰酚 

分 类 号：R282.6[医药卫生—中药学]