四季桂花瓣色素的初步鉴定与提取方法

Components and extraction methods for petal pigments of Osmanthus fragrans ‘Siji Gui’

对四季桂Osmanthus fragrans‘Siji Gui’花瓣色素溶液进行特征颜色反应和紫外-可见光谱法鉴定,并对色素的提取方法进行了单因素与正交试验设计组合分析。结果表明:四季桂花瓣色素主要为黄酮类化合物,其次为类胡萝卜素。黄酮类化合物的特征吸收峰在320nm处,该类色素最佳提取条件为:体积分数为50%的乙醇水溶液作为提取剂,以1∶20的料液比(花瓣粉末单位为g,提取剂单位为mL),在75℃的水浴中提取3h。类胡萝卜素中的3种常见化合物叶黄素、番茄红素、胡萝卜素,其特征吸收峰分别在443,472和502nm处。该类色素的最佳提取条件为:用丙酮∶乙醇(1∶1)溶液作为提取剂,以1∶10的料液比,在50℃的水浴锅中提取3h。

Characteristic color reactions and UV-visible spectra analysis for petal pigments of Osmanthus fragrans ‘Siji Gui’ and extraction methods for flavonoids and carotenoids from its flower were studied using single factor and orthogonal tests. Results for flavonoids showed a characteristic absorption peak of 320 nm with optimum extraction conditions being an immersion in 50% （V/V） ethanol aqueous solution at 45 ℃ for 3 h with a solid-liquid ratio of 1（g） ∶ 20 （mL）. For three common carotenoid compounds the characteristic absorption peaks were： lutein （443 nm）, lycopene （472 nm）, and carotene （502 nm） with the best extraction conditions being immersion in acetone： ethanol （1 ∶ 1） solution at 50 ℃ for 3 h with a solid-liquid ratio of 1（g） ∶ 10（mL）.