穗醋栗叶片中黄酮类物质的研究

STUDIES ON THE FLAVONOIDS IN THE LEAVES OF THE CURRANT

本试验以小浆果类果树穗醋栗 (黑、红、白 )的叶片为试材 ,利用分光光度法 ,测定了三种穗醋栗叶 (鲜样、干样 )中总黄酮的含量及不同提取次数下总黄酮的浸提率 ,确定了最佳提取次数。结果表明 :白穗醋栗叶片中总黄酮含量最高 ,鲜样 785 10mg/ 10 0g ,干样 1891 0 1mg/ 10 0g ;红穗醋栗叶片次之 ,鲜样 393 2 2mg/ 10 0g ,干样 15 97 73mg/ 10 0g ;黑穗醋栗叶片中总黄酮含量相对较少 ,鲜样 15 1 5 9mg/ 10 0g ,干样 2 6 5 0 3mg/ 10 0g。三种穗醋栗叶片浸提三次 ,总黄酮的浸提率可达到 97%以上。此外 ,利用定性试验 (颜色反应 )并和标准品芦丁的试验做比较 。

The fresh leaves and oven dried leaves from black currant,red currant and white currant were analyzed for the total contents of flavonoids by spectrophotometryic methods in terms of rutin equivalent.In addition,the extracting rate of the total contents of flavonoids under different extraction times was determined and the optimal extraction times was obtained.Comparing the total contents of flavonoids from the three species leaves,the leaves of white currant had the highest contents of flavonoids followed by red currant and black currant was the lowest comparatively.The total contents of flavonoids from fresh leaves could reach 785 10 mg/100 g,393 22 mg/100 g and 151 59 mg/100 g respectively.In the same circumstance the oven dried leaves were 1 891 01 mg/100 g,1 597 73 mg/100 g and 265 03 mg/100 g.The extraction rate of the total flavonoids could surpass 97% when the leaves from three species currant were extracted for three times.Besides the flavonoids of the leaves from three species currant were mainly flavone and flavonol by the methods of coloration reaction and comparing with rutin standard sample.