树莓叶黄酮提取液稳定性研究  

The Stability of Flavonoid Extracts from Raspberry Leaves

作　　者：杨国慧[1] 王倩倩[1] 于洋[1] 孙皎[1] 王闯[1] 韩德果[1] 

机构地区：[1]东北农业大学园艺学院/农业部东北地区园艺作物生物学与种质创制重点实验室,哈尔滨150030

出　　处：《湖北农业科学》2014年第3期657-659,共3页Hubei Agricultural Sciences

基　　金：黑龙江省应用技术研究与开发计划项目(GC13B110);农业部公益性行业专项基金项目(201103037);黑龙江省博士后落户启动基金项目

摘　　要：以树莓品种欧洲红为试材,研究了温度、光照、pH、还原剂及食品添加剂对树莓叶黄酮提取液稳定性的影响。结果表明,树莓叶黄酮提取液在25～80℃,pH 5.0～8.0具有较好的稳定性;在避光和室内自然光照条件下,随着放置时间的延长,提取液中的黄酮含量均表现为降低,且光照下降低的速度更快;Na2SO3及柠檬酸对树莓叶黄酮提取液稳定性均有一定的影响,而蔗糖和NaCl的影响与其使用浓度有关,在浓度小于2.5 mg/mL时无影响。The raspberry cultivar Ouzhouhong was used as experimental material to study. The stabilities of flavonoid extract from raspberry leaves under different condition including temperature, light, pH, reducing agents and food additives. The results showed that raspberry leaf flavonoid extract had better stability at 25～80 ℃ and pH 5.0～8.0. The flavonoid contents of raspberry leaves extract reduced with the extension of storage time in the dark or indoor natural light, and decreased fast in light. Na2SO3and citric acid had partial influences on stability of raspberry leaf flavonoid extract. However, the influences of sucrose or NaCl were depended on the concentrations used. There was no effect when concentrations of sucrose or NaCl were less than 2.5 mg/mL.

关 键 词：树莓 叶 黄酮提取液 稳定性 

分 类 号：S767.5[农业科学—森林保护学] X172[农业科学—林学]