武功山紫红米总黄酮提取方法的优化

目的确定武功山紫红米黄酮提取的最佳方法并测定其含量。方法通过单因素试验考察了过筛程度、乙醇浓度、回流提取时间及次数等条件对武功山紫红米黄酮提取工艺的影响。用芦丁作标准品,以NaNO2-AL(NO3)3为显色剂,于510nm处测定紫红米中总黄酮的含量。结果武功山紫红米黄酮的最佳提取工艺为:过0.355 mm筛, 50%乙醇、提取2 h重复3次,此条件下测得武功山紫红米黄酮含量为6.162 mg/g。结论该方法操作简便、准确性好,适用于武功山紫红米黄酮的测定。

Optimization of extraction method of total flavonoids from purple red rice from Wugong mountain

Objective To obtain the best extraction method of flavonoids from purple red rice from Wugong mountain and determine the content. Methods The effects of 4 crucial parameters including screening degree, ethanol concentration, reflux extraction time and times, on extraction efficiency were examined. Using rutin as standard and NaNO2-AL(NO3)3 as color reagent, the content of total flavonoids in purple red rice was determined at 510 nm. Results The optimum extraction technology of flavonoids from purple red rice from Wugong mountain was as follows: passing 0.355 mm screen, 50% ethanol, extraction for 2 h and 3 times. Under these conditions, the content of flavonoids in purple red rice from Wugong mountain was 6.162 mg/g. Conclusion This method is simple and accurate, which is suitable for the determination of the total flavonoids in purple red rice from Wugong mountain.