紫色叶菜维生素P提取优化研究  

Optimization Study on Vitamin P Extraction from Purple Leafy Vegetables

作　　者：蒋艺 孙洪波 孙小成 欧阳国春 唐利忠 JIANG Yi;SUN Hong-bo;SUN Xiao-cheng;OUYANG Guo-chun;TANG Li-zhong(Yongzhou Institute of Agricultural Science,Hunan Yongzhou 425000,China)

机构地区：[1]永州市农业科学研究所,湖南永州425000

出　　处：《广州化工》2023年第4期42-44,共3页GuangZhou Chemical Industry

基　　金：湖南省农业科学院科学科技处蔬菜研究项目(2021CX60)。

摘　　要：优化紫色叶菜维生素P提取,旨在为研究叶菜类蔬菜营养品质提供理论依据。以“京研紫快菜”为实验材料,通过探究维生素P最佳吸收波长、提取温度、时间、提取剂浓度和超声等因素对维生素P提取率的影响,以获取最佳提取方式。实验结果表明,在提取剂60%乙醇作用下,80℃高温水浴2 h,水浴初期进行超声波震荡30 min,紫外分光光度仪γ=410 nm检测,紫快菜维生素P提取率为76%,此方法提取率较高,成本低。The extraction of vitamin P from purple leafy vegetables was optimized,providing a theoretical basis for studying the nutritional quality of leafy vegetables.The optimal wavelength of vitamin P absorption,extraction temperature,time,extractant concentration and ultrasound were used to investigate the effect of vitamin P extraction on the extraction rate.The experimental results showed that the extraction rate of vitamin P was 76%with the extractant 60%ethanol,high temperature water bath at 80℃for 2 h,ultrasonic shaking for 30 min at the beginning of the water bath,and UV spectrophotometerγ=410 nm detection.

关 键 词：紫色叶菜 维生素P 提取 

分 类 号：S634[农业科学—蔬菜学]