超声波提取洋葱总黄酮及鉴别

The Total Flavanone of Onion Extraction and the Identification by Ultrasonic Wave

目的:为充分利用洋葱植物资源,避免资源的浪费,探讨洋葱总黄酮的提取及鉴别方法。方法:采用超声波乙醇浸提法从洋葱中提取黄酮类物质,对所提取的黄酮类物质进行验证,并用紫外分光光度法测定含量。结果:测得样品中总黄酮的含量C=20.58%,平均回收率为102.1%,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,是提取洋葱黄酮类物质的有效途径。

Objective： In order to make use of the resources of onion, avoid wasting and approach the extraction of total flavanone of onion. Methods. The flavonids were extracted by ethanol as the solvent from onion with ultrasonic wave and ethanol extraction . Using spectrophotometry to extract and check the flavanone of onion. Results： By this method getting the e density of the total flavanone of onion is C = 20.58 % and the rate of average recovery is102.1%. Conclusion ： This text provides the extraction and purifying methods to get the outcome and the purity of the flavanone are all very high. This method is a purely physical process and has not any pollution. It is an ideal way to extract the flavanone of onion.