荷包山桂花的营养成分及总黄酮提取工艺研究  

Study on Nutritional Composition and General Flavone Extraction Technology of Polygala Arrillatae

作　　者：杨丽华 李晓娇 杨剑香 孙丽华 YANG Lihua;LI Xiaojiao;YANG Jianxiang;SUN Lihua(School of Resources and Environment,Baoshan University,Baoshan Yunnan 678000,China)

机构地区：[1]保山学院资源环境学院,云南保山678000

出　　处：《保山学院学报》2021年第5期10-15,共6页JOURNAL OF BAOSHAN UNIVERSITY

基　　金：云南省2018年高校本科教育教学改革研究项目“高原特色生物资源保护与开发专业群建设”(项目编号:JG2018225)。

摘　　要：以荷包山桂花的花朵为材料,用常规理化方法测定其有机化合物的含量、用电感耦合等离子体发射光谱法测定其矿质元素含量;用单因素和正交实验相结合的方法考察了料液比、乙醇浓度、微波时间和微波功率对荷包山桂花总黄酮提取量的影响。结果表明:荷包山桂花的花中水分含量为90.8 g/100 g,蛋白质含量为15.0 g/100 g,脂肪含量为0.8 g/100 g,粗纤维含量为13.3 g/100 g,荷包山桂花中还含有多种矿质元素。In this paper,the general nutrients of Polygala arrillata were determined by conventional physical and chemical methods,and the mineral elements were determined by inductively coupled plasma-atomic emission spectrometry(ICP-AES).The effects of solid-liquid ratio,microwave power,microwave time and ethanol concentration on the extraction amount of general flavone from Polygala arrillatae were investigated.The results showed that the content of water,protein,fat and soluble dietary fiber were separately 90.8 g/100g,15.0 g/100g,0.8 g/100g,and 13.3 g/100g.And it also contained lots of mineral elements.The optimal extraction conditions were as follows:solid-liquid ratio 1:40,ethanol concentration 60%,microwave extraction time 25 s,microwave power 406 W,under which the average content of general flavone was 9.91 mg/g.When the extraction time was 7,it could reach 18.12 mg/g.

关 键 词：荷包山桂花 营养成分 总黄酮 单因素实验 正交实验 

分 类 号：Q1[生物学—普通生物学]