紫苏中黄酮的提取及测定研究

Extraction and Determination of Flavonoids from Perilla

本文探讨了从紫苏中提取黄酮类化合物的方法及相关条件。研究表明,在标准溶液中加入1.00 m L 5%Na NO2、1.00 m L 10%Al(NO3)3、5.00 m L 1%Na OH,用50%乙醇定容,放置20 min后在室温下,于524 nm处测定吸光度,实验结果最好。在用水提取紫苏中黄酮时,温度控制在60℃,浸提2 h,提取率可达1.80%;用乙醇提取时,温度控制在50℃,浸提30 min,乙醇浓度60%提取率达3.0%左右。紫苏中不同部位的黄酮含量为:根1.216%、茎1.993%、种子2.007%,叶子中则为4.014%,是其它部位的2倍多。该法简便、快速,测定准确度较高。

The methods and related conditions of the extraction of flavonoids from perilla were discussed. Research results showed that,added 1. 00 m L 5% Na NO2,1. 00 m L 10% Al（ NO3）3and 5. 00 m L 1% Na OH into the standard solution,vohanol with 50% ethanol solution,measured the absorbance with 524 nm after placing the solution for 20 min at room temperature,so the results could be the best. When the flavonoids of perilla was extracted with water,the extraction rate was up to 1. 80% with the temperature controlled at 60 ℃ and extracting for 2 h. When it was extracted with ethanol,the best concentration of the ethanol was 60%,and the extraction rate was up to about 3. 00%,with the temperature controlled at 50 ℃ and extracting for 30 min. The flavonoid content of basil in different parts： 1. 216% of root,1. 993% of stem,2. 007% of seed,and the content in the leaves was 4. 014%. It was 2 times more than other parts.This detection methods was simple,convenient,rapid and has high measurement accuracy.