3种不同口感的绞股蓝品种黄酮含量精确测定研究

目的]对选育的甜绞股蓝新品种“恩五叶蜜”和“恩七叶甜”的黄酮含量进行精确测定研究，为甜绞股蓝开发利用提供参考。方法]以绞股蓝原变种为对照，将“思五叶蜜”和“恩七叶甜”种植在同一生长环境，田间管理方法一致，成熟期采全草用索式器提取黄酮；采用正交试验优选试剂浓度、料液比、提取时间、提取温度的最佳提取组合。结果]最佳正交提取组合为乙醇浓度70％，料液比1：20，提取温度80℃，提取时间2h；用最佳组合参数设计提取流程，检测得到绞股蓝原变种、恩七叶甜、思五叶蜜黄酮含量分别为2．19％、3．65％、3．58％。结论]甜味绞股蓝黄酮有工业提取价值，绞股蓝原变种黄酮味极苦涩，“恩五叶蜜”、“恩七叶甜”黄酮味淡甜，在开发保健功能产品方面有更好的利用价值。

Research on the Accurate Determination of Flavonoid in Three Pentaphyllum Varieties with Different Taste

Objective] The accurate determination of flavonoid in new Pentaphyllum varieties, Enwuyemi and Enqiyetian, was conducted for the reference for its development and utilization.Method] The original mutant of Pentaphyllum being taken as the control, the flavonoid in Enwuyemi and Enqiyetian in maturity stage and same growth environment and field management was extracted with cable-type devices.The concentration of test reagents, the ratio of material to liquid, the extraction time and temperature was optimal with orthogonal design.Results] The best extraction combination with the orthogonal design was the ethanol concentration, 70%;the ratio of material to liquid, 1∶ 20;the extraction temperature, 80 ℃ and the extraction time, 2 hours.The content of the best combination of parameters of extraction process of original mutation, Enwuyemi and Enqiyetian was 2.19%, 3.65% and 3.58%.Conclusion] The extract of flavonoid from sweet Pentaphyllum had industrial value.The flavonoid from the Pentaphyllum original mutant was very bitter in taste and the extract of flavonoid from sweet Pentaphyllum, Enwuyemi and Enqiyetian, was sweet in taste, which was with better value in the development of functional health products.