柑橘醋中黄酮类化合物含量及其与总黄酮含量关系研究

Study on the Relationship Between the Content of Flavonoids and Total Flavonoids in Citrus Vinegar

采用柱层析、薄层色谱、高效液相色谱法等技术,分离鉴定出柑橘醋中的黄酮类化合物柚皮苷、柚皮素、橙皮素,通过高效液相色谱法对这3种化合物在9个批次柑橘醋产品中的绝对含量进行了测定。同时,采用亚硝酸钠-硝酸铝-氢氧化钠显色法对9个批次柑橘醋中总黄酮含量进行了测定。通过对9个批次样品中柚皮苷、柚皮素、橙皮素的含量及比例分配与其总黄酮含量之间的关系发现,样品总黄酮含量的高低与样品中柚皮苷、柚皮素、橙皮素的含量及比例分配存在一定关系,总黄酮含量的高低与柚皮苷含量呈正比例关系,与柚皮素、橙皮素的含量呈反比例关系。

The flavonoids compounds such as naringin,naringenin and hesperidin in citrus vinegar are separated and identified by column chromatography,thin layer chromatography and high performance liquid chromatography.The absolute content of these three compounds in 9 batches of citrus vinegar products is determined by high performance liquid chromatography.At the same time,the content of total flavonoids in 9 batches of citrus vinegar is determined by sodium nitrite-aluminium nitrate-sodium hydroxide method.The relationship between the content and proportion distribution of naringin,naringenin and hesperidin in 9 batches of samples and the content of total flavonoids is found.There is a certain relationship between the content of total flavonoids and the content and proportion distribution of naringin,naringenin and hesperidin in the samples.The content of total flavonoids is positively proportional to the content of naringin,and inversely proportional to the content of naringenin and hesperidin.