| 苦荞菜中总黄酮的测定 |
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| 引用本文： | 张强,李艳琴. 苦荞菜中总黄酮的测定[J]. 食品与药品, 2007, 9(4): 24-25 |
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| 作者姓名： | 张强 李艳琴 |
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| 作者单位： | 1. 山西大学生物技术研究所,教育部化学生物学与分子工程重点实验室,山西,太原,030006;山西师范大学生命科学学院,山西,临汾,041000
2. 山西大学生物技术研究所,教育部化学生物学与分子工程重点实验室,山西,太原,030006 |
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| 摘 要： | 目的测定苦荞菜中总黄酮的含量。方法可见分光光度法。结果在420 nm波长处测得即食型苦荞菜中的总黄酮含量为6．87%;苦荞芽苗在生长1,3,5,7 d的总黄酮含量分别为3．31%,4．19%,4．20%,4．15%。结论苦荞菜中富含黄酮,具有广阔的开发前景。测定方法操作简单、快速,适合中、小型食品加工企业应用。
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| 关 键 词： | 苦荞菜 总黄酮 分光光度法 |
| 文章编号： | 1672-979X(2007)04-0024-02 |
| 修稿时间： | 2006-12-15 |
Determination of Total Flavonoids from Tartary Buckwheat |
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| ZHANG Qiang,LI Yan-qin. Determination of Total Flavonoids from Tartary Buckwheat[J]. Food and Drug, 2007, 9(4): 24-25 |
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| Authors: | ZHANG Qiang LI Yan-qin |
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| Abstract: | Objective To determine the content of total flavonoids from tartary buckwheat.Methods Spectrophotometry was adopted. Results At the wavelength of 420 nm,the total flavonoids content of instant tartary buckwheat was 6.87%.During the growth of tartary buckwheat sprouts,the total flavouoids content on the first,third,fifth and seventh day was respectively 3.31,4.19,4.20 and 4.15%.Conclusion The instant tartary buckwheat riches in flavonoids and has a broad development prospect.This method has the excellence of simple and convenient manipulation,so it suits the medium-sized and small-sized food processxng factories. |
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| Keywords: | tartary buckwheat total flavonoids spectrophotometry |
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