摘要
测定牡丹皮及其清炒制品中总黄酮的含量。方法:采用75%乙醇提取牡丹皮及其清炒制品中的总黄酮,Na NO2-A1Cl3-Na OH法测定其中的含量。结果:牡丹皮生品的含量为1.86%,炒牡丹皮含量为1.98%。结论:牡丹皮经过清炒后总黄酮的含量有所提高,这为牡丹皮的炮制研究提供参考。
Objective： To compare the content of total flavonoids in Paeonia suffruticosa before and after stir-heating. Methods： The content of total flavonoids was determined by Na NO2-A1Cl3-Na OH method and UV-visible spectrophotometry. Results： The content of total flavonoids was as follows： crud Paeonia suffruticosa 1.86 %, stir-heating Paeonia suffruticosa 1.98 %. Conclusion： The content of total flavonoids in Paeonia suffruticosa was increased after stir-heating. The result can provide the reference data of processing mechanism.
出处
《广东化工》
CAS
2015年第3期123-123,131,共2页
Guangdong Chemical Industry
基金
浙江省本科院校实验教学示范中心学生创新实践项目
关键词
炒牡丹皮
多糖
总黄酮
stir-heating Paeonia suffruticosa
processing
total flavonoid
