牛奶子叶黄酮类化合物含量的地域性和季节性变化分析

Analysis of Flavonoids Contents of Leaf from Elaeagnus Umbellata in Different Seasons and Places

牛奶子（Elaeagnus umbellata Thunb）由于其果实可食性强,并具有水土保持功能和药用特性而受到重视.本研究采用超声波震荡提取方法,对牛奶子叶片黄酮类化合物提取进行了单因素实验,结果表明：影响牛奶子叶总黄酮提取的四个因素的顺序,从大到小依次为料液比、乙醇浓度、提取温度和提取时间.在此基础上,设计了4因素3水平的正交试验,最终确定了牛奶子叶提取总黄酮的优化方案.最佳提取方案为：60℃条件下,1∶20的料液比,60%浓度的乙醇,提取60 min.采用该最佳方案测定牛奶子叶黄酮类化合物不同地区在不同时间的含量,结果表明：不同地点的类黄酮含量在同一时期含量没有显著性差别,而在不同时间的叶黄酮类化合物中含量有显著差别（P〈0.01）,其中9月1日的含量显著高于10月1日,说明在8月~9月积累多,后期明显减少.该结果可为进一步开发利用牛奶子提供参考价值.

Using ultrasonic extraction and the single factor experiments method,the order of four effect factors for extracting flavonoids from the leaves of Elaeagnus umbellata was studied. The order of the four factors is the ratio of material to liquid,ethanol concentration,extraction temperature and extraction time. On this basis,the experiment conditions for the extraction of total flavonoids were obtained by orthogonal experiment of 4 factors and 3 levels. Under the optimal conditions,the contents of flavonoids at different places in different times were determined.