摘要
采用分光光度法测定柠檬香茅草总黄酮和多糖的含量,并采用单因素试验研究总黄酮最佳提取工艺路线。研究结果表明,柠檬香茅草提取的总黄酮含量为5.14 mg/g(未提取挥发油之前)、1.50 mg/g(提取挥发油之后),柠檬香茅的多糖含量在挥发油提取前后变化不大,分别为7.93%和7.26%,该结论为柠檬香茅草的综合利用提供一定的参考。
The total flavonoids and polysaccharides of Cymbopogon citratus（ DC.） Stapf were analyzed by UV spectrophotometry. The total flavonoids of Cymbopogon citratus（ DC.） Stapf were 5. 14 mg/g（ before essential oil extraction） and 1. 50 mg/g（ after essential oil extraction）,respectively. The polysaccharides of Cymbopogon citratus（ DC.） Stapf showed little difference before and after essential oil extraction,those were 7. 93 % and 7. 26 %,respectively. It was concluded that Cymbopogon citratus（ DC.） Stapf with those active ingredients showed great potential in health food.
作者
谷瑶
朱永杰
周丽珠
梁忠云
李桂珍
曾永明
GU Yao;ZHU Yong-jieI;ZHOU Li-zhu;LIANG Zhong-yun;LI Gui-zhen;ZENG Yong-ming(School of Economies and Management, Beijing Forestry University, Beijing 100083, China;Guangxi Key Laboratory of Special Non-wood Forest Cultivation ＆ Utilization/Guangxi Zhuang Autonomous Region Academy of Forestry Research Institute, Nanning 530002, China)
出处
《应用化工》
CAS
CSCD
北大核心
2018年第4期846-848,共3页
Applied Chemical Industry
基金
广西林业科技项目(桂林科研[2015]第13号)
广西壮族自治区科技计划项目(桂科AC17195034)
关键词
柠檬香茅
活性成分
提取工艺
Cymbopogon citratus (DC.) Stapf
active ingredients
extraction
