CAJ | 학술논문

　　目的对比黑果枸杞、枸杞、黑加仑中原花青素的含量。方法用香草醛-盐酸法显色，用分光光度法测定黑果枸杞、枸杞、黑加仑中原花青素的含量。结果在所测的样品中，原花青素的平均含量为：黑果枸杞5.04%，枸杞0.48%，黑加仑0.58%。结论黑果枸杞中原花青素的含量相对最高，是较理想的提取原花青素的植物资源。
　　목적대비흑과구기、구기、흑가륜중원화청소적함량。방법용향초철-염산법현색，용분광광도법측정흑과구기、구기、흑가륜중원화청소적함량。결과재소측적양품중，원화청소적평균함량위：흑과구기5.04%，구기0.48%，흑가륜0.58%。결론흑과구기중원화청소적함량상대최고，시교이상적제취원화청소적식물자원。
Objective To compare the contents of proanthocyanidins from Lycium ruthenicum, Chinese wolfberry and black currant. Methods The content of proanthocyanidins was determined by spectorphotometry with vanillin-HCl as the color-developing agent. Results In the measured samples, the average contents of proanthocyanidins were 5.04 %, 0.48 % and 0.58 %, respectively, in Lycium ruthenicum, Chinese wolfberry and black currant. Conclusion The content of proanthocyanidins can be relatively high in Lycium ruthenicum, so Lycium ruthenicum can be an ideal plant resource for the extraction of proanthocyanidins.