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本试验以小浆果类果树穗醋栗 (黑、红、白 )的叶片为试材 ,利用分光光度法 ,测定了三种穗醋栗叶 (鲜样、干样 )中总黄酮的含量及不同提取次数下总黄酮的浸提率 ,确定了最佳提取次数。结果表明 :白穗醋栗叶片中总黄酮含量最高 ,鲜样 785 10mg/ 10 0g ,干样 1891 0 1mg/ 10 0g ;红穗醋栗叶片次之 ,鲜样 393 2 2mg/ 10 0g ,干样 15 97 73mg/ 10 0g ;黑穗醋栗叶片中总黄酮含量相对较少 ,鲜样 15 1 5 9mg/ 10 0g ,干样 2 6 5 0 3mg/ 10 0g。三种穗醋栗叶片浸提三次 ,总黄酮的浸提率可达到 97%以上。此外 ,利用定性试验 (颜色反应 )并和标准品芦丁的试验做比较 ,初步确定三种穗醋栗叶片所含的黄酮类化合物主要是黄酮和黄酮醇两类
In this experiment, the content of total flavonoids in three kinds of currant leaves (fresh and dried samples) was determined by spectrophotometry using the leaves of currant (black, red and white) Extract the total flavonoids extraction rate, to determine the best extraction times. The results showed that the content of total flavonoids in white currant leaves was the highest, with 785 10mg / 100g fresh sample and 1891 0 1mg / 100g dry sample; followed by the red currant leaves 393 22mg / 100g fresh sample 15 97 73mg / 100g; black currant leaves total flavonoids content is relatively small, fresh sample 15159mg / 100g, dry sample 2650mg / 10g. Three kinds of currant leaves leaching three times, the total flavonoid extraction rate can reach 97%. In addition, using the qualitative test (color reaction) and standard rutin comparison to make preliminary determination of the three flavonoids contained in the currant leaves flavonoids and flavonols are mainly two types