摘要
以草珊瑚总黄酮含量为指标考察其提取液的稳定性,研究结果表明:乙醇提取法草珊瑚总黄酮稳定性好、提取率高,其提取率是沸水提取法的3．25倍;在八种常用的附加稳定剂中以硫代硫酸钠,亚硫酸钠对总黄酮的稳定性影响较大,可使总黄酮含量降低21．98%～12．07%;草珊瑚提取液中总黄酮含量在存放三年中平均每年降低0．86%,在100℃加热30min后降低0．82%,变化甚微,是非常稳定的:强光直射30h可使提取液中总黄酮含量平均下降10．27%,对稳定性影响较大:提取液的pH值在4～6时总黄酮含量最稳定。
The stability was studied with flavonoids extracted from Sarcandrae glabra Nahal as indexes. The research results expressed that the ethanol extracting rate of flavonoids from Sarcandrae glabra Nahal is the highest, 3.25 times more than the boiling water extraction. However for the eight kinds additives commonly used, sodium thiosnlphate and sodium sulfate make the flavonoids to decrease 21.98%- 12.07%; The flavonldis contents become less when the raw material has been stored longer and the flavonoid＇s contents descended also desrease in average 24.74% annually. The flavonoids assayed in the extraction liquid remain stable after being placed three years whereas the flavonoids in average decrease only 0.86% annually and also decrease only 0.82% after being heated to put out the germ. The strong light shooting for 30 hours can make the flavonoids to decrease averagely 10.27%. The flavonoids in the extraction liquid are most stable in pH 4-6.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第4期44-47,共4页
Food Science
基金
贵州省省长专项资金项目(黔省专合字(2005)261号)
贵州省"十一五"农业科技攻关项目(黔科合NY字[2006]3020)
关键词
草珊瑚总黄酮
提取液
稳定性
研究
flavonoids from Sarcandrae glabra
extraction liquid
stability
studies
