不同前处理方式对水晶刺葡萄枝叶中白藜芦醇含量的影响  

The influences of different pretreatment methods on the resveratrol contents of young sprouts and leaves in Vitis davidii Fo?x Shuijing

作　　者：李含晰[1] 徐丰[1] 石雪晖[1] 刘昆玉[1] 钟晓红[1] 杨国顺[1] LI Hanxi;XU Feng;SHI Xuehui;LIU Kunyu;ZHONG Xiaohong;YANG Guoshun(Horticulture and Landscape College of Hunan Agricultural University/Hunan Engineering Technology Research Center for Grape, Changsha 410128)

机构地区：[1]湖南农业大学园艺园林学院/湖南省葡萄工程技术研究中心,长沙410128

出　　处：《中外葡萄与葡萄酒》2017年第4期32-35,共4页Sino-Overseas Grapevine & Wine

基　　金：湖南省研究生科研创新项目(cx2013B291)

摘　　要：本文以水晶刺葡萄叶片和新梢为试验材料,采用超声波辅助提取白藜芦醇,高效液相色谱(HPLC)法检测其含量,并分别对烘干温度、破碎度对其白藜芦醇含量的影响进行研究。结果表明,水晶刺葡萄样品前处理在50~100℃范围内最佳烘干温度为90℃,在30~100目范围内最佳粉碎度为40目,在此处理下,水晶刺葡萄叶片白藜芦醇含量达到6.22±0.34μg/g,水晶刺葡萄新梢白藜芦醇含量达到11.23±0.29μg/g。In this paper,ultrasonic-assisted method were used to extract resveratrol from leaves and yound sprouts of Vitis davidii Fo?x Shuijing respectively,to determine the resveratrol content by HPLC method.The influences of different drying temperature and degree of aperture on the content of resveratrol and the content variation of resveratrol in leaves and young sprouts of Vitis davidii Fo?x Shuijing were investigated.The results showed that the optimum drying temperature and degree of fragmentation were90℃and40meshes respectively,in which the content of resveratrol in leaves reached6.22±0.34μg/g,the content of resveratrol in young sprouts reached11.03±0.29μg/g.

关 键 词：高效液相色谱法 水晶刺葡萄 白藜芦醇 前处理 

分 类 号：S663.1[农业科学—果树学]