不同溶剂对黍稷黄酮提取效率的影响  

Extraction of Flavonoid from Proso Millet using Different Solvent Extraction

作　　者：牛伟[1] 乔治军[2] 张丽珍[3] 赵婷婷[3] 张翔洲 

机构地区：[1]山西省农业科学院,山西太原030006 [2]农业部黄土高原作物基因资源与种质创制重点实验室,山西省农业科学院农作物品种资源研究所,山西太原030006 [3]山西大学生命科学学院,山西太原030006

出　　处：《农产品加工（下）》2014年第11期29-30,33,共3页Farm Products Processing

基　　金：国家现代农业产业技术体系-国家谷子糜子产业技术体系(CARS-07-12.5-A12);山西省回国留学人员科研资助项目(2014-101);山西省国际合作项目(2014081059)

摘　　要：用3种不同的溶剂70％乙醇、80％丙酮、80％甲醇分别提取9个黍稷品种籽粒和麸皮中的黄酮类化合物。结果表明，麸皮的总黄酮含量比籽粒高，麸皮总黄酮含量为84．0～478mg芦丁／100g，籽粒总黄酮类化合物为18．2～117．7mg芦丁／100g。3种溶剂相比，丙酮的提取率最高，106号黍稷麸皮的总黄酮类含量最高。The content of the flavonoid rutin is determined in different milling fractions of proso millet seeds and in proso millet bran. The extraction is performed by using three solvent methods containing 70% ethanol, 80% acetone, 80% methanol in water respectively. The results indicate that proso miUet bran can be an important nutritional source of flavonoids than seed. In bran fractions the concentration of rutin is 84.0～478 mg/100 g, and in seed fractions 18.2-117.7 mg/100 g. The acetone as solvent gave the best results for flavonoid extraction. The highest the total flavonoid content is found in 106 bran.

关 键 词：溶剂提取 麸皮 籽粒 总黄酮 

分 类 号：TS201[轻工技术与工程—食品科学]