摘要
采用乙醇提取、柱层析比色的方法对玉米须及五米须酒中总黄酮含量进行了测定．结果表明，玉米须中黄酮含量为1．493％；不同乙醇浓度及不同浸泡时间的玉米须酒中总黄酮含量不同，以室温下50％的乙醇浸泡10d的玉米须酒中总黄量酮含量最高，并对玉米须酒的制备进行了初步探讨。
The total flavonoid contents in the corn style and corn style alcoho1 are deterdried by using alcohol extraction,column chromatography and spectrophotometry. The production of corn style alcohol is studied preliminarily. The results indicate that the tota1 flavonoid content is 1. 493% in the corn style. Under different alcohol concentration and different.soaking time,the total flavonoid content in corn style alcohol is different. At room temperature,the total flavonoid content in corn style which was soaked in 50% alcohol for 10 days is the highest.
出处
《烟台师范学院学报（自然科学版）》
1999年第4期294-296,共3页
Yantai Teachers University journal(Natural Science Edition)
