火龙果花中总黄酮的提取与含量测定  

Extraction and Content Determination of Total Flavonoids from Pitaya Flower

作　　者：李国胜[1] 张云竹[1] 李斌[1] LI Guo-sheng;ZHANG Yun-zhu;LI Bin(College of Food Science,Hainan University,Haikou 570228,China)

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《保鲜与加工》2018年第6期76-82,共7页Storage and Process

基　　金：海南省自然科学基金项目(314087);海南大学横向技术开发项目(HD-KYH-2016007)

摘　　要：以火龙果花为试材,在单因素试验结果的基础上,通过正交试验对火龙果花中黄酮类化合物的提取条件进行优化。结果表明,火龙果花中总黄酮类化合物提取分离最佳条件为:料液比1∶30(g/mL),乙醇浓度70%(V/V),提取温度60℃,提取时间1 h,该条件下提取的火龙果花中总黄酮以芦丁为标准品,采用AlCl3显色-分光光度法测得总黄酮含量为2.787 mg/g,样品平均回收率为97.61%,RSD值为2.33%(n=5)。With pitaya flower as raw material to extract flavonoids, on the basis of single-factor experiment, the extraction process conditions were optimized by using orthogonal test. The results showed that the extraction process conditions were as follows: material-liquid ratio 1∶30(g/mL), ethanol concentration 70%(V/V), extraction temperature 60 ℃ and extraction time 1 h. Under the above conditions, the content of total flavonoids extracted from pitaya flower was 2.787 mg/g(with rutin as standard, AlCl3 as chromogenic agent). The average recovery rate and RSD were 97.61% and 2.33%, respectively(n=5).

关 键 词：火龙果花 黄酮类化合物 含量 测定 

分 类 号：R284[医药卫生—中药学]