大麦茶中总黄酮提取方法的对比研究  

Comparison on Extraction Methods of Total Flavonoids from Barley Tea

作　　者：梁喜玲 申艳华[2] 刘忭 康婕 LIANG Xiling;SHEN Yanhua;LIU Bian;KANG Jie(Shaanxi Testing Institute of Product Quality Supervision,Xi'an,Shaanxi 710048,China;Lu'an Vocational&Technical College,Changzhi,Shanxi 046204,China)

机构地区：[1]陕西省产品质量监督检验研究院,陕西西安710048 [2]潞安职业技术学院,山西长治046204

出　　处：《农产品加工》2023年第8期33-34,40,共3页Farm Products Processing

摘　　要：对市售大麦茶中总黄酮的提取方法进行对比研究,找到了最佳的提取方法。采用酸碱溶液提取法、乙醇回流法、甲醇超声波提取法和热水浸提等4种方法提取大麦总黄酮,对其含量进行比较。结果表明,在4种总黄酮提取方法中,酸碱溶液提取法提取含量最高,含量为4.59 g/100 g,综合各方面因素考虑,乙醇回流法为最佳提取方法。The extraction methods of total flavones in barley tea were compared and the best extraction method was found in this paper.The total flavonoids of the barley tea were extracted,by acid-base solution extraction,ethanol reflux extraction,methanol ultrasonic extraction and hot water extraction,and their contents were compared.The results showed that the content of total flavonoids was 4.59 g/100 g by acid-base extraction,and the best extraction method was ethanol reflux extraction.

关 键 词：大麦 总黄酮 分光光度法 

分 类 号：R917[医药卫生—药物分析学]