科技信息
科技信息
과기신식
SCIENTIFIC & TECHNICAL INFORMATION
2014年
13期
59-60
,共2页
食品%黄酮类化合物%芦丁
食品%黃酮類化閤物%蘆丁
식품%황동류화합물%호정
Food%Flavonoids%Rutin
本研究目的为比较几种常见食品中黄酮成分的含量。主要以芹菜、苦苣、莴苣、红薯、柠檬、芒果、蜂蜜为实验材料,利用回流提取法,用70%乙醇为溶剂,提取食品中的黄酮类化合物,以芦丁作为标准品,建立标准曲线,采用分光光度法,在510 nm处,测定不同食品中总黄酮的含量。结果表明每克干重中柠檬的总黄酮含量为16.81 mg、芹菜《为9.23 mg、红薯6.46 mg、莴苣4.69 mg、苦苣4.21 mg,芒果2.51 mg、芹菜茎1.83 mg、蜂蜜1.62 mg。
本研究目的為比較幾種常見食品中黃酮成分的含量。主要以芹菜、苦苣、萵苣、紅藷、檸檬、芒果、蜂蜜為實驗材料,利用迴流提取法,用70%乙醇為溶劑,提取食品中的黃酮類化閤物,以蘆丁作為標準品,建立標準麯線,採用分光光度法,在510 nm處,測定不同食品中總黃酮的含量。結果錶明每剋榦重中檸檬的總黃酮含量為16.81 mg、芹菜《為9.23 mg、紅藷6.46 mg、萵苣4.69 mg、苦苣4.21 mg,芒果2.51 mg、芹菜莖1.83 mg、蜂蜜1.62 mg。
본연구목적위비교궤충상견식품중황동성분적함량。주요이근채、고거、와거、홍서、저몽、망과、봉밀위실험재료,이용회류제취법,용70%을순위용제,제취식품중적황동류화합물,이호정작위표준품,건립표준곡선,채용분광광도법,재510 nm처,측정불동식품중총황동적함량。결과표명매극간중중저몽적총황동함량위16.81 mg、근채《위9.23 mg、홍서6.46 mg、와거4.69 mg、고거4.21 mg,망과2.51 mg、근채경1.83 mg、봉밀1.62 mg。
Aim of this study was to comparative analysis of flavonoids in foods. Total flavonoids in several common food including celery, chicory, lettuce, sweet potato, lemon, mango and honey was extracted by using ethanol heat refluxing method. Concentration of flavonoids was assayed by using a pectrophotometry analysis in which rutin was used as positive control. It showed that, concentration of total flavonoids in lemon, celery leave , sweet potato, lettuce , chicory , mango, celery stem and honey was (mg/g) 16.81mg, 9.23mg, 6.46mg, 4.69mg, 4.21mg, 2.51mg, 1.83mg,1.62mg, respectively.