超声波提取大蒜总黄酮及鉴别

The Extraction of Total Flavanone from Garlic and the Identification by Ultrasonic Wave

目的为充分利用大蒜植物资源,探讨大蒜总黄酮的提取及鉴别方法。方法采用超声波乙醇浸提法从大蒜中提取黄酮类物质,对所提取的黄酮类物质进行验证,并用分光光度法测定含量。结果测得样品中总黄酮的含量C=3.833%,回收率为101.9%,其纯度和产率均较高。结论该方法采用全物理过程,无任何污染,是提取大蒜黄酮类物质的有效途径。

Objective To establish a method for extraction and identification of the total flavonoids from garlic. Methods The flat vanoids were extracted by ethanol as the solvent from garlic with ultrasonic wave and the content was determined by spectrophotometry. Results By this method the density of the total flavanone obtained from garlic was C =3. 833% and the rate of recovery was 101.9%. Conclusion This text provides a method for extraction and identification of the total flavonoids from garlic. This method is a purely physical process and has not any pollution. It is an ideal way to extract the flavanone of garlic.