普通和超微粉碎对银杏叶黄酮和萜内酯释放规律的影响研究  

Effects of ordinary and ultrafine grinding on the dissolution of total flavonoids and terpenoids for ginkgo leaves

作　　者：张相伦[1] 吴大伟[1] 陆鹏[1] 薛文月 袁珍虎 王桂芹 周岩民[1] 

机构地区：[1]南京农业大学动物科技学院,江苏南京210095 [2]正昌饲料有限公司,江苏徐州221300

出　　处：《粮食与饲料工业》2014年第6期45-47,52,共4页Cereal & Feed Industry

基　　金：苏北科技发展计划--科技富民强县项目(BN2012043)

摘　　要：研究普通和超微粉碎对银杏叶中黄酮和萜内酯释放规律的影响。选用普通粉碎和超微粉碎两种粉碎粒度的银杏叶,分别测定黄酮和萜内酯的含量,并以pH6.5的缓冲液为介质,分别于15、30、60、120和240min取样测定黄酮和萜内酯释放量。结果表明:与普通粉碎银杏叶相比,超微粉碎显著提高了黄酮释放量(P<0.05),萜内酯释放量也有提高的趋势;不同时间点超微粉碎银杏叶黄酮和萜内酯释放量及释放速度均高于普通粉碎。The effects of ordinary and ultrafine grinding on the dissolution of total flavonoids and terpenoids for ginkgo leaves were studied. Two particle size ginkgo leaves （ordinary grinding and ultrafine grinding） were chosen to detect the dissolution of total flavonoids and terpenoids. Samples were taken from phosphate buffer solution （pH6.5） at 15, 30, 60, 120 and 240 rain to detect the dissolution of total flavonoids and terpenoids. The results showed as follows： compared with ordinary grinding, ultrafine grinding increased the dissolution of total flavonoids （P〈O. 05） and terpenoids for ginkgo leaves; ultrafine grinding in- creased dissolution of total flavonoids and terpenoids for ginkgo leaves at different time.

关 键 词：普通粉碎 超微粉碎 银杏叶 黄酮 萜内酯 释放 

分 类 号：S816.7[农业科学—饲料科学]