洋葱中黄酮类化合物的提取与测定

Study on Extraction and Analysis of Flavonoids from Onion

采用乙醇提取洋葱中的黄酮类化合物,用紫外-可见分光光度法测定提取的黄酮类化合物的质量。考察乙醇浓度、料液比、提取时间、提取温度对黄酮类化合物提取量的影响。结果表明,测定波长为504 nm,芦丁检测浓度在0.080 mg/mL^0.400 mg/mL范围内与吸收度线性关系良好(R2=0.997 4);用乙醇提取洋葱中黄酮类化合物的工艺条件为乙醇浓度60%,料液比1∶18(g/mL),提取时间2.5 h,提取温度77℃。在此工艺条件下,从6.00 g洋葱中提取黄酮类化合物的量为25.40 mg。

Flavonoids were extracted by ethanol from onion, which was determined by UV-Vis spectrophotometry. The effect factors such as the concentration of ethanol, mass rate of onion to ethanol, extraction time, extraction temperature were investigated. The results showed that the optimum condition was that the determination wavelength was 504 nm. Good linear relationship with the absorption was achieved when the detection concentration of rutin was within a range of 0.080 （R -2=0.997 4）. The concentration of ethanol was 60 %, solid-liquid ratio was 1：18（g/mL）, extraction n time was 2.5 hours, and extraction temperature was 77 ℃. Under the optimum extraction conditions, 25.40 mg flavonoids were extracted from 6.00 g onion.