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黄酮类化合物是一种存在于植物中的天然产物,具有抗氧化、抗衰老、预防心血管疾病、降血糖、血脂、增加机体免疫力等作用。因此,研究洋葱中黄酮类化合物的提取测定,具有十分重要的意义。本试验采用微波提取法来提取洋葱中黄酮类化合物,以芦丁为对照品,分光光度法测定黄酮化合物的含量。同时以微波提取时间、乙醇浓度、料液比作为试验影响因素进行正交试验设计,确定了提取洋葱中黄酮类化合物的最佳条件。结果表明,微波提取时间4min提取率最高;80%的乙醇浓度提取率最高;料液比1:10(w/v)提取率最高。组合中最优化条件为微波提取时间5min,乙醇浓度90%,提取料液比为1:10(w/v)。从而为黄酮类化合物的综合利用摸索出一套较为合适的工艺路线,从而为日后的进一步研究奠定基础。
Flavonoids is a natural product found in plants, with anti-oxidation, anti-aging, prevention of cardiovascular disease, hypoglycemia, blood lipids, increase the body immunity and so on. Therefore, the study of flavonoids in onion extract determination, has very important significance. In this experiment, flavonoids from onion were extracted by microwave extraction. Rutin was used as reference substance and the content of flavonoids was determined by spectrophotometry. At the same time, microwave extraction time, ethanol concentration and solid-liquid ratio were used as orthogonal test to determine the optimal conditions for the extraction of flavonoids from onion. The results showed that the extraction rate was the highest at 4 min after microwave extraction, the highest at 80% ethanol concentration and the highest at the ratio of 1:10 (w / v). The optimum conditions for the combination of microwave extraction time 5min, 90% ethanol concentration, the ratio of extraction of solid to liquid 1:10 (w / v). Therefore, we can find out a suitable process route for the comprehensive utilization of flavonoids, which will lay the foundation for further research in the future.