微波辅助法提取竹叶花椒黄酮的结构特征  

Structural Characteristics of Flavonoids Extracted from Zanthoxylum armatum DC.by Microwave-assisted Extraction

作　　者：何鑫柱 李潮俊 陈凯[2] 康明[1] 梁晓峰[1,2] HE Xinzhu;LI Chaojun;CHEN Kai;KANG Ming;LIANG Xiaofeng(School of Materials and Engineering,Southwest University of Science and Technology,Mianyang 621010;Laboratory of Research Development and Utilization on Traditional Chinese Medicine Resources in Northwest Sichuan,Sichuan College of Traditional Chinese Medicine,Mianyang 621010)

机构地区：[1]西南科技大学材料科学与工程学院,绵阳621010 [2]四川中医药高等专科学校川西北中药材资源研究与开发利用实验室,绵阳621010

出　　处：《食品工业》2022年第4期202-205,共4页The Food Industry

基　　金：四川省中医药管理局科学技术研究专项课题(2020JC0120);绵阳市科技项目(2020YFZJ004)。

摘　　要：为探求竹叶花椒黄酮的微观结构和性能、提升其综合应用价值,利用现代分析测试技术对微波辅助法提取的黄酮进行结构和性能分析。结果表明:所得提取物具有黄酮类化合物C_(6)—C_(3)—C_(6)的典型结构;提取物为无定型粉末;形貌为直径约1μm的均匀球状;受激时竹叶花椒黄酮发出蓝色和红色的荧光,波长分别在450 nm和670 nm左右;加热提取物失重率达60%,纯化黄酮的最快失重温度为264℃。In order to explore the microstructure and properties of Zanthoxylum armatum DC.flavonoids,and to enhance its comprehensive application value,the structure and performance of the crude and purified flavonoids are analyzed by using modern analytical testing techniques.The results show that the obtained extract has the typical structure of flavonoids C_(6)-C_(3)-C_(6);The extract is an amorphous powder;The morphology is an uniform sphere with a diameter of about 1 micron;When stimulated,Zanthoxylum armatum DC.flavonoids emit blue and red fluorescence with wavelengths of about 450 nm and 670nm.The weight loss rate of the heated extract is 60%,and the fastest weight loss temperature for purified flavonoids is 264℃.

关 键 词：竹叶花椒 黄酮 现代分析测试技术 结构特征 

分 类 号：TS201.2[轻工技术与工程—食品科学]