食品工业科技2012，Vol.33Issue(8)：92-94,3.
超声热浸-紫外分光光度法测定蜂巢蜜中总黄酮含量
Ultrasonic sound hot extract-ultraviolet spectrophotometric determination of total flavone in comb honey
摘要
Abstract
Ultrasonic sound hot extract coupled with ultraviolet spectrophotometric was used to determinatate the total flavone in comb honey.Comb honey, propolis, royal jelly and linden honey were treated with polyamind column chromatography first to remove the impurities ,then treated with methanol extract and ultrasonic sound hot extract. The detection method of total flavone was spectrophotometric method performed at 360nm.The mean spike recovery rates of the established method for total flavone in all samples were above 90% with a coefficient of variation of less than 2% ,This method displayed excellent precision, had many advantages over the conventional method,such as less reagent consumption and ease of operation.The content of total flavone in comb honey was 14.97mg/100g, It was only 0.87% of that of propolis, but compared with some bee products,the content was nearly doubled.As a new healthy food,comb honey had digher value on total flavone.关键词
蜂巢蜜/总黄酮/超声热浸提Key words
comb honey/total flavone/ultrasonic sound hot extract分类
轻工纺织引用本文复制引用
江津津,黎海彬,韩明,黄建初,王英..超声热浸-紫外分光光度法测定蜂巢蜜中总黄酮含量[J].食品工业科技,2012,33(8):92-94,3.基金项目
广东省教育部产学研结合项目 （）
广州市教育系统创新学术团队项目（200915）. （）
