黑洋葱粗黄酮的提取及降血糖研究  

Extraction and hypoglycemic effect of crude flavonoids from black onion

作　　者：宁月宝[1] 王武[1] 张鹏翔[2] 孙旭东[3] 

机构地区：[1]内蒙古科技大学生命科学与技术学院,包头014010 [2]内蒙古包头出入境检验检疫局,包头014010 [3]沈阳市儿童医院,沈阳110032

出　　处：《食品科技》2017年第8期212-214,共3页Food Science and Technology

基　　金：内蒙古自治区自然科学基金项目(2015MS0315)

摘　　要：实验主要研究黑洋葱粗黄酮降血糖的功能,采用80%乙醇回流提取法从黑洋葱中提取黄酮类物质,通过紫外分光光度法测定,样品中总黄酮的含量为5.59%。对四氧嘧啶诱发的高血糖小鼠进行黑洋葱粗黄酮溶液灌胃,14 d后,通过测小鼠血糖值得出黑洋葱粗黄酮是否具有降血糖效果。结果显示:黑洋葱粗黄酮具有对四氧嘧啶诱发的高血糖有降低作用,且高剂量黑洋葱粗黄酮的降血糖作用效果显著,黑洋葱粗黄酮对正常小鼠的血糖值无影响。In this study, we mainly studied the function of hypoglycemia of black onion, the flavonoids were extracted from black onion by 80% ethanol refluxing extraction method, by UV spectrophotometry, the total flavonoids in the sample were 5.59%, the alloxan-induced hyperglycemia mice were treated with black onion and flavonoid solution, after 14 days, by measuring the blood glucose of mice to determine whether the black onion flavonoids have hypoglycemic effect. The results showed： Black onion crude flavonoids had a potent effect on alloxan-induced hyperglycemia, and the effect of hypoglycemic effect of high - dose black onion flavonoids was significant. Black onion flavonoids had no effect on normal blood glucose.

关 键 词：黑洋葱 发酵 粗黄酮 回流提取 降血糖 

分 类 号：R284.2[医药卫生—中药学]