安徽农业科学2011，Vol.39Issue(10)：5746-5747,5802,3.
绿豆芽中异黄酮类成分提取工艺的优化及含量测定
Optimization of Extraction Process of Isoflavonoids from Mung Bean Sprout and Determination of Its Content
董银卯 1唐冬雁 2何聪芬 1赵华2
作者信息
- 1. 哈尔滨工业大学化学系,黑龙江哈尔滨100051
- 2. 北京工商大学化学与环境工程学院,北京,100048
- 折叠
摘要
Abstract
[ Objective ] To optimize the extraction process of the isoflavonoids from the mung bean sprouts and the variation tendency of the main isoflavonoids like vitexin and isovitexin during the germination of mung bean. [ Method ] The orthogonal experiment was used to optimize the extraction conditions of isoflavonoids, and high performance liquid chromatography ( HPLC ) method was used to determine contents of vitexin and isovitexin during the germination of mung bean (0 -6 days). [ Result]The optimum extraction conditions of vitexin and isovitexin in mung bean were determined to be :one time of extraction times,90min of extraction duration,50％ ethanol of extracting solvent and 1:50 of solid to liquid ratio. The contents of vitexin and isovitexin reached the highest on the fourth day during the germination,both of which were lower than those in the mung bean. [ Conclusion] This case provides theoretical basis the development and utilization of mung bean and mung bean sprouts.关键词
绿豆芽/提取工艺/牡荆素/异牡荆素/高效液相色谱(HPLC)法Key words
Mung bean sprouts/ Extraction process/ Vitexin/ Isovitexin/ HPLC分类
农业科技引用本文复制引用
董银卯,唐冬雁,何聪芬,赵华..绿豆芽中异黄酮类成分提取工艺的优化及含量测定[J].安徽农业科学,2011,39(10):5746-5747,5802,3.
