杂粮中总黄酮的提取及含量测定的实验设计  

Experiment Design of Extracting and Determining Total Flavones from Cereals

作　　者：安静[1] 渠星宇[1] 乔金锁[1] AN Jing;QU Xing-Yu;QIAO Jin-Suo(College of Chemistry and Chemical Engineering,Jinzhong University,Jinzhong 030619,China)

机构地区：[1]晋中学院化学化工学院

出　　处：《化学教育（中英文）》2019年第14期41-45,共5页Chinese Journal of Chemical Education

基　　金：晋中学院光电材料重点创新团队项目;大学生创新项目(含官能团BODIPY类荧光探针的合成及性质研究)

摘　　要：通过学生分组,采用溶剂提取法,超声提取法和微波提取法等提取方法,测定了小米、糜子、青稞、荞麦和高粱等杂粮中黄酮含量,结果表明5种杂粮中,青稞中总黄酮的含量最高。该综合实验能够锻炼大学生运用所学实验技术解决实际问题的能力,适合作为高年级本科综合实验项目开设。The experiment of extracting and determining total flavones from 5 kinds of cereals such as millet, broom corn millet, highland barley, buckwheat and sorghum was fulfilled by some college students, who were divided into different groups to participate in the experiment. Among the experiment, 3 kinds of extraction methods were used, such as solvent extraction, ultrasound extraction and microwave extraction. The results showed that the extraction rate of flavones in highland barley was the highest, among 5 kinds of cereals. This comprehensive experiment can improve the students' abilities to use all skills flexibly they have learned and raise the abilities to solve practical problems, which is suitable to be set up as a comprehensive experimental project for senior undergraduates.

关 键 词：杂粮 黄酮提取 定量检测 溶剂提取 超声提取 微波提取 

分 类 号：TS210.7-4[轻工技术与工程—粮食、油脂及植物蛋白工程] G642[轻工技术与工程—食品科学与工程]