CAJ | 학술논문

目的：研究黄酮类化合物在槐花米酒中的稳定性。方法：以芦丁为标准样品,用紫外吸收光谱法分别研究浸泡时间、溶剂种类对槐花米提取物中总黄酮含量的影响，结果：溶剂极性对黄酮类化合物提取的效果影响较大，45°的浓香型白酒与45%乙醇在257 nm处黄铜含量有较大差异。在白酒中的最佳提取时间为20天，总黄酮类化合物浓度最大。结论：槐花米酒中黄酮类化合物在短时间内稳定。总黄酮类化合物提取量与酒浓度有关，以50度酒为最佳，而与酒的类型无关。
목적：연구황동류화합물재괴화미주중적은정성。방법：이호정위표준양품,용자외흡수광보법분별연구침포시간、용제충류대괴화미제취물중총황동함량적영향，결과：용제겁성대황동류화합물제취적효과영향교대，45°적농향형백주여45%을순재257 nm처황동함량유교대차이。재백주중적최가제취시간위20천，총황동류화합물농도최대。결론：괴화미주중황동류화합물재단시간내은정。총황동류화합물제취량여주농도유관，이50도주위최가，이여주적류형무관。
Objective:To study the stability of flavonoids in the medicinal liquor of HuaiHuaMi(Flos Sophorae Immaturus). Methods:The effects of soaking time, solvent types on the contents of total flavonoids in the medicinal liquor of HuaiHuaMi were investigated with ultraviolet absorption spectrometry by taking rutin as standardized sam-ple. Results:The polarity of solvent showed great influence on the extracting of flavonoids, it had significant differ-ence in the contents of flavonoids when strong aromatic Chinese spirit (90 degrees proof) was compared with 45%ethanol at the site of 257nm. The optimal extraction time was 20 days and the concentrations of flavonoids were the highest. Conclusion:Flavonoids in the medicinal liquor of HuaiHuaMi are stable in a short time. The amount of total flavonoids extraction is related to the strength of the liquor, the liquor at 100 degrees proof the best, but unrelated to the types of the liquor.