蕨菜中黄酮类化合物的提取及稳定性研究

Study on the Extraction of Pteridium aquilinum var. latiusculum Flavonoid and Its Stability

[目的]提取、纯化蕨菜中黄酮类化合物,并对其稳定性进行研究。[方法]用浓度为70%的乙醇提取蕨菜中黄酮类化合物,用分光光度法测定黄酮的含量;并考察温度、光照、pH值、稳定剂、碳水化合物和金属离子对蕨菜黄酮稳定性的影响。[结果]蕨菜根中黄酮含量达4.2640%。蕨菜黄酮在pH值为4-6及有碳水化合物存在的条件下都能稳定存在,自然光和强光对黄酮含量有一定的影响,还原剂对黄酮含量有较大影响,Mg2＋、A l3＋、Fe3＋等金属离子对黄酮稳定性有影响。[结论]该研究可为蕨菜的进一步开发利用提供理论依据。

[Objective]To extract and purify flavonoid from Pteridium aquilinum var.latiusculum,and to study its stability.[Method]Extracted with 70% alcohol,content of flavonoid from Pteridium aquilinum var.latiusculum was determined by UV spectrophotometry.Effect of temperature,illumination,pH value,stabilizing agent,carbohydrate and metal ions on the stability of flavonoid were investigated.[Result]The content of flavanoid in root of P.aquilinum var.latiusculum reached as high as 4.264 0%.Except for carbohydrate and pH value in 4-6,effects of other factors like natural light,highlight,reducing agent and Mg2＋,Al3＋and Fe3＋ on the stability of flavonoids from Pteridium aquilinum var.latiusculum were distinct.[Conclusion]This study provides theoretical evidence for the further application of Pteridium aquilinum var.latiusculum.