超声波提取芹菜总黄酮及鉴别

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

目的为充分利用芹菜食物资源,避免资源的浪费,探讨芹菜总黄酮的提取及鉴别方法。方法采用超声波乙醇浸提法从芹菜中提取黄酮类物质,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=0.2126 mg/m l,回收率为100.3%,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,是提取芹菜黄酮类物质的有效途径。

Objective To make use of the resources of celery, avoid wasting and approach the extraction of total flavanone of celery. Methods The flavonoids were extracted by ethanol as the solvent from celery with ultrasonic wave and ethanol extraction . Using spectrophotometry to extract and check the flavanone of celery. Results The density of the total flavanone of celery was C = 0. 2126 rag/ml and the rate of recovery was 100.3 %. The outcome and the purity of the flavanone were all very high . Conclusion This method is a purely physical process and has not any pollution. It is an ideal way to extract the flavanone of celery.