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[Objective] The research aimed to extract and purify flavonoids from Pteridium aquilinum var.latiusculum,and to study their stability.[Method] The flavonoids from Pteridium aquilinum var.latiusculum were extracted with ethanol at the concentration of 70%,and the content was determined by UV spectrophotometry.Effects of temperature,illumination,pH value,stabilizing agent,carbohydrate and metallic ion on the stability of flavonoids were also investigated.[Result] The flavonoids content in the root reached as high as 4.264 0%.Except for carbohydrate and pH value within the range of 4 to 6,effects of other factors such as natural light,strong light,reducing agent and Mg2+,Al3+ and Fe3+ on the stability of flavonoids from Pteridium aquilinum var.latiusculum were distinct.[Conclusion] This study provided a theoretical basis for further exploitation and utilization of the Pteridium aquilinum var.latiusculum.
[Objective] The research aimed to extract and purify flavonoids from Pteridium aquilinum var. Latiusculum, and to study their stability. [Method] The flavonoids were extracted from Pteridium aquilinum var. Latiusculum with ethanol at the concentration of 70%, and the content was determined by UV spectrophotometry. Effects of temperature, illumination, pH value, stabilizing agent, carbohydrate and metallic ion on the stability of flavonoids were also investigated. [Result] The flavonoids content in the root reached as high as 4.264 0% .Except for carbohydrate and pH value within the range of 4 to 6, effects of other factors such as natural light, strong light, reducing agent and Mg2 +, Al3 + and Fe3 + on the stability of flavonoids from Pteridium aquilinum var. latiusculum were distinct. [Conclusion] This study provided a theoretical basis for further exploitation and utilization of the Pteridium aquilinum var. latiusculum.