沱茶总黄酮的提取及含量测定  

Extraction and Determination of Total Flavone in Tuo Tea

作　　者：熊伟[1,2] 张晓娟 杨飞[4] 杨勇琴[1] 张海洋[1] 

机构地区：[1]大理学院基础医学院,云南大理671000 [2]云南省昆虫生物医药研发重点实验室,云南大理671000 [3]大理市第一人民医院,云南大理671000 [4]云南农业大学烟草学院,云南昆明650201

出　　处：《平顶山学院学报》2015年第2期69-72,共4页Journal of Pingdingshan University

基　　金：云南省教育厅科学研究重点项目(2014Z126);大理学院博士科研启动基金(BSKY2012018);大理学院应用开发研究项目(201406);云南省大学生创新创业计划(201408)

摘　　要：采用超声波乙醇法从云南沱茶中提取总黄酮类化合物,单因素实验分析乙醇浓度、提取时间和料液比3个因素对沱茶总黄酮得率的影响.结果表明,以乙醇浓度φ=70%、提取时间30 min,料液比(g/m L)1∶30为超声法最佳提取工艺,提取总黄酮得率为5.978 mg/g,平均回收率为99.83%,RSD=0.96%(n=3),旨在为进一步综合开发利用云南沱茶提供参考依据.This experiment adopts ultrasonicwave aided extraction from Tuo tea to immerse ethanol. Three factors including concentration of solvent,time and ratio of solid to liquid were investigated through single factor experiment. The optimal process conditions were obtained： ethanol concentration is 70%,ratio of solid to liquid is1 ∶30,and extracting duration is 30 min. The flavonoid in Tuo tea was determined by spectrophotometry as 5. 978 mg / g with average recovery of 99. 83%,and the relative standard deviation of 0. 96%（n = 3）. This study offers scientific evidence for comprehensive utilization of Tuo tea.

关 键 词：总黄酮 沱茶 超声提取 比色法 

分 类 号：R284.2[医药卫生—中药学]