柑橘总黄酮检测方法研究  

A study on methods of determining total flavonoids in citrus

作　　者：黄建蓉[1] 王志江[1] 徐金瑞[1] 梁斯敏[1] 

机构地区：[1]广东药学院食品科学学院,广东中山528458

出　　处：《饮料工业》2013年第5期42-44,51,共4页Beverage Industry

摘　　要：以柑橘为研究对象,对总黄酮含量测定的3种分光光度法——铝盐分光光度法单波长法、铝盐分光光度法双波长法和戴维斯法进行方法学考察。结果表明,3种方法稳定性、精密度和准确性良好,均可用于柑橘总黄酮含量检测。对同一柑橘样品进行检测,铝盐分光光度法测得总黄酮含量低于戴维斯法的测定结果,铝盐分光光度法单波长法测定结果略高于双波长法。3 spectrophotometric methods （aluminum-salt spectrophotometry with single-wavelength, aluminum-salt spectropho-tometry with double-wavelength and Davis Method） were methodologically evaluated for determining total flavonoids in citrus. The results showed that, with good stability, precision and accuracy, all the 3 methods could be used for determining total flavonoids in citrus. When used for the same citrus sample, fewer total flavonoids were determined by the 2 aluminum-salt spec-trophotometries than Davis Method, while aluminum-salt spectrophotometry with single-wavelength was a little superior to that with double-wavelength in total flavonoids determined.

关 键 词：总黄酮 分光光度法 柑橘 

分 类 号：O657.32[理学—分析化学]