摘要
采用超声-微波协同萃取法,从甘草中提取黄酮,用分光光度法测定黄酮含量。结果:用超声-微波协同萃取法提取,测得甘草中黄酮的含量为2.04%,平均回收率为97.64%(n=6)。结论:甘草黄酮的提取可优选超声-微波协同萃取法。
The extraction and content determination of flavonoids of Glycyrrhiza were studied. Uhrasonic-microwave synergistic extraction technique applied in flavonoids of Glycyrrhiza were obtained, content determination with colorimetry. Using ultrasonic-microwave synergistic extraction the flavonoids content of Glycyrrhiza is 2.04 %, recovery rate is 97.64 %, RSD=1. 19 %（n=6）. Ultrasonic-microwave synergistic extraction technique applied in extracting flavonoids of Glycyrrhiza is better than regular method.
出处
《食品研究与开发》
CAS
北大核心
2006年第8期127-128,共2页
Food Research and Development
基金
塔里木大学校长重点基金项目(2004-6)
关键词
甘草黄酮
超声-微波协同萃取
含量测定
Glycyrrhiza flavonoids
ultrasonic-microwave synergistic extraction
content determination
