摘要
目的:对黄芩不同部位及其茶制品中5种黄酮类成分进行比较。方法:采用高效液相色谱法,相应色谱条件:C18色谱柱,流动相为含0.1%甲酸的乙腈-水溶液(梯度洗脱),检测波长为278nm,流速为1.0mL/min;柱温为20℃。结果:实验所采用的黄芩根中黄芩苷、汉黄芩苷、黄芩素、汉黄芩素、千层纸素A含量依次为14.09%、1.539%、1.185%、0.6212%、0.04928%;黄芩茎中黄芩苷、汉黄芩苷含量分别为0.2553%,0.005231%;黄芩叶和黄芩茶只含有黄芩苷,含量分别为0.3849%、0.3666%。结论:黄芩根与黄芩茎、叶及黄芩茶5种黄酮类成分差异较大。
Objective： To compare 5 kinds of flavonoids from different parts of the Scutellaria baicalensis and the Skullcap tea with HPLC. Methods： The column used was C18 column, the mobile phase used were 0.1% formic acid acetonitrile-water （gradient elution）. The detection wavelength was set at 278 nm, the flow rate was 1.0 mL/min, the column temperature was controlled at 20 ℃. Results： The contents of baicanlin, wogonoside, baicalein, wogonin, oroxylinA in Skullcap root are 14.09%, 1.539%, 1.185%, 0.6212%, 0.04928%; The contents of baicalin, wogonoside in Skullcap stem are 0.2553%, 0.005231%; The contents of baicalin in Skullcap leaf, Skullcap tea are 0.3849%, 0.3666% respectively. Conclusion： 5 kinds of flavonoids in different parts of the Scutellaria baicalensis and the Skullcap tea are quite different.
出处
《食品科技》
CAS
北大核心
2013年第8期278-281,共4页
Food Science and Technology
关键词
黄芩
黄酮类成分
高效液相色谱
含量比较
Scutellaria baicalensis Georgi
flavonoids
HPLC
content comparison
