荷包山桂花的营养成分及总黄酮提取工艺研究

Study on Nutritional Composition and General Flavone Extraction Technology of Polygala Arrillatae

以荷包山桂花的花朵为材料,用常规理化方法测定其有机化合物的含量、用电感耦合等离子体发射光谱法测定其矿质元素含量;用单因素和正交实验相结合的方法考察了料液比、乙醇浓度、微波时间和微波功率对荷包山桂花总黄酮提取量的影响。结果表明:荷包山桂花的花中水分含量为90.8 g/100 g,蛋白质含量为15.0 g/100 g,脂肪含量为0.8 g/100 g,粗纤维含量为13.3 g/100 g,荷包山桂花中还含有多种矿质元素。

In this paper,the general nutrients of Polygala arrillata were determined by conventional physical and chemical methods,and the mineral elements were determined by inductively coupled plasma-atomic emission spectrometry(ICP-AES).The effects of solid-liquid ratio,microwave power,microwave time and ethanol concentration on the extraction amount of general flavone from Polygala arrillatae were investigated.The results showed that the content of water,protein,fat and soluble dietary fiber were separately 90.8 g/100g,15.0 g/100g,0.8 g/100g,and 13.3 g/100g.And it also contained lots of mineral elements.The optimal extraction conditions were as follows:solid-liquid ratio 1:40,ethanol concentration 60%,microwave extraction time 25 s,microwave power 406 W,under which the average content of general flavone was 9.91 mg/g.When the extraction time was 7,it could reach 18.12 mg/g.