食品工业科技2012，Vol.33Issue(11)：264-266,274,4.
燕麦中的黄酮提取与结构鉴定
Extraction and structure identification of flavones in oat
摘要
Abstract
Response surface methodology was used to optimize the extraction of total flavonoids from oat. The best extraction technology of total fiavones was：ethanol concentration 70%,temperature 55℃,the ratio of solid to liquid 1：16,extraction time 90min,and the yield of flavonoids was up to 3.091%. The fiavones were separated and purified by AB-8 macroporous resin chromatography column and QDS reverse phase column. Finally, three major fiavonoids A,B and C were extracted. The structures were identified by NMR：flavonoid crystal A was rutin the compound B was Kaempferol-3-O-Rutinoside and compound C was Kaempferol-3-O- fructose-cc-glucoside that was first reported in qramineae plants.关键词
燕麦/黄酮/响应面分析/结构解析Key words
oat/flavones/response surface methodology/structure identification分类
轻工纺织引用本文复制引用
朱礼艳,徐德平..燕麦中的黄酮提取与结构鉴定[J].食品工业科技,2012,33(11):264-266,274,4.
