| 戴一,宋祖荣,李静.冬凌草茶中多糖、总黄酮及冬凌草甲素浸出特性研究[J].井冈山大学自然版,2015,(3):93-98 |
| 冬凌草茶中多糖、总黄酮及冬凌草甲素浸出特性研究 |
| EXTRACTING CHARACTERISTICS OF POLYSACCHARIDES, TOTAL FLAVONOIDS AND ORIDONIN IN RABDOSIA RUBESCENS TEA |
| 投稿时间：2015-02-06 修订日期：2015-04-17 |
| DOI：10.3969/j.issn.1674-8085.2015.03.019 |
| 中文关键词: 冬凌草茶 多糖 总黄酮 冬凌草甲素 浸出率 |
| 英文关键词: Rabdosia rubescens polysaccharides total flavonoids oridonin extracting rate |
| 基金项目:安徽省教育厅自然科学重点项目(KJ2014A098);国家级创新创业训练计划创新训练项目(201312216023). |
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| 中文摘要: |
| 采用水为溶剂提取冬凌草,以多糖、总黄酮及冬凌草甲素浸出率为考查指标,研究了50、60、70、80、90、100 ℃不同浸提温度对冬凌草茶中3类成分浸出率的影响.结果显示冬凌草茶中含有较丰富的多糖、总黄酮及冬凌草甲素,温度对三类成分有着不同的影响,随着温度的升高,多糖浸出率由0.81 %升至2. 30 %;总黄酮浸出率由1. 73 %升至4. 21 %,而冬凌草甲素的浸出率变化较小,成略降趋势,50 ℃浸出率为0.0661 %,而100 ℃浸出率为0.0527 %,可以为冬凌草茶的科学使用提供了依据. |
| 英文摘要: |
| Using extracting rate of polysaccharides, total flavonoids and oridonin as index, the plants of Rabdosia rubescens were soaked in water at different temperatures from 50 to 100 ℃. The results showed that polysaccharides, total flavonoids and oridonin were abundant in R. rubescens tea. The temperatures played a different roles in soaking R. rubescens tea. The extracting rates of polysaccharides and total flavonoids in R. rubescens tea all increased gradually from 50 to 100℃ with the rates as 0.81%, 1. 73% to 2. 30%, 4. 21%, separately. On the contrary, the extracting rate of oridonina declined gradually from 50 to 100 ℃, with 0.0661% at 50 ℃ and 0.0527% at 100 ℃, which provide a basis for its scientific utilization. |
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