期刊论文

Comparison of the Content of Functional Components in Different Parts of Vine Tea

中文

中国现代应用药学

1007-7693

2017

34

11

1542-1545

10.13748/j.cnki.issn1007-7693.2017.11.009

湖南省科技计划项目（2016NK3075） 湖南省教育厅科学研究项目（16K064） 湖南省教育厅十二五重点学科项目 湖南中医药大学“十二五”校级重点学科项目

本校为第一机构

目的比较藤茶不同部位制茶后的功能性成分总黄酮、二氢杨梅素、总糖、多糖的含量。方法以70%的乙醇溶液提取藤茶中的总黄酮,以二氢杨梅素为对照品在紫外分光光度仪292 nm测定藤茶不同部位总黄酮含量;采用Hypersil BDS C_(18)柱,流动相为甲醇-水-磷酸(35∶65∶0.1),流速为1.0 mL·min~(-1),HPLC 292 nm处测定藤茶不同部位二氢杨梅素含量;以蒸馏水为溶剂提取藤茶中的总糖,用80%乙醇醇沉得到多糖,采用硫酸-苯酚法显色,以葡萄糖为对照品在紫外分光光度仪490 nm测定藤茶不同部位总糖和多糖含量。结果藤茶不同部位制茶后总黄酮、二氢杨梅素、总糖、多糖含量差别比较明显,其中藤茶芽尖粉末的总黄酮和二...

OBJECTIVE To compare the content of flavonoids, dihydromyricetint, otal sugar and polysaccharide in different parts of Vine Tea. METHODS Total flavonoids in Vine Tea were extracted with 70% ethanol solution. The content of total flavonoids in different parts of Vine Tea was determined by using ultraviolet spectrophotometry with dihydromyricetin as the reference substance at 292 nm. Using Hypersil BDS C_(18) column, the mobile phase was methanol-water-phosphate (35∶65∶0.1) at a flow rate of 1.0 mL·min~(-1). The content of dihydromyricetin in ...