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Extraction Technology and Stability of Flavonoids from Pteridum aquilinum var. latiusculum

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【Author】 TAO Yong-yuan1,2,GAO Shun-yu1,SHU Kang-yun2,XU Cheng-dong1,2* 1.Department of Chemistry and Life Science,Chuxiong Normal University,Chuxiong,Yunan 675000,China;2.Yunnan Institute of Plateau Biological Resources Development and Utilization,Chuxiong,Yunan 675000,China

【摘要】 [Objective] The research aimed to extract and purify flavonoids from Pteridium aquilinum var.latiusculum,and to study their stability.[Method] The flavonoids from Pteridium aquilinum var.latiusculum were extracted with ethanol at the concentration of 70%,and the content was determined by UV spectrophotometry.Effects of temperature,illumination,pH value,stabilizing agent,carbohydrate and metallic ion on the stability of flavonoids were also investigated.[Result] The flavonoids content in the root reached as high as 4.264 0%.Except for carbohydrate and pH value within the range of 4 to 6,effects of other factors such as natural light,strong light,reducing agent and Mg2+,Al3+ and Fe3+ on the stability of flavonoids from Pteridium aquilinum var.latiusculum were distinct.[Conclusion] This study provided a theoretical basis for further exploitation and utilization of the Pteridium aquilinum var.latiusculum.

【基金】 Supported by the National Natural Science Foundation of China (30760040)
  • 【分类号】TQ461
  • 【被引频次】3
  • 【下载频次】59
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