| 苦瓜皂甙的提取及含量测定 |
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| 引用本文： | 高中松,丁文,彭密军,黄维,魏军.苦瓜皂甙的提取及含量测定[J].安徽农业科学,2006,34(4):608-608,627. |
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| 作者姓名： | 高中松 丁文 彭密军 黄维 魏军 |
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| 作者单位： | 吉首大学城乡资源与规划学院,湖南,张家界,427000 |
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| 摘 要： | 研究了苦瓜皂甙的提取工艺和测定方法,以提取温度、浸泡时间、乙醇浓度分数为考察因素,通过单因素实验确定了最佳提取条件:乙醇浓度60%,温度70℃,浸泡时间2h,料液比11∶0;通过正交实验及方差分析确定影响提取的主次因素,温度>乙醇浓度>料液比>提取时间;采用分光光度法对苦瓜中皂甙含量进定量分析。
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| 关 键 词： | 苦瓜皂甙 乙醇提取 分光光度法 |
| 文章编号： | 0517-6611（2006）04-0608-01 |
| 收稿时间： | 2005-11-10 |
| 修稿时间： | 2005-11-10 |
Extraction of Balsamper Glycoside and its Content Determination |
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| GAO Zhong-song, et al.Extraction of Balsamper Glycoside and its Content Determination[J].Journal of Anhui Agricultural Sciences,2006,34(4):608-608,627. |
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| Authors: | GAO Zhong-song |
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| Institution: | College of Resources and Planning Sciences, Zhangjiajie Sciences, Jishou University, Zhangjiajie, Hunan 427000 |
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| Abstract: | The method of extraction and determination of balsamper glycoside was studied.The preliminary factors such as the extracting temperature,immersion time and the concentration of ethanol and the optimal condition was confirmed through the single factor design experiment.The optimal ethanol concentration was 60 %,the temperature was 70 ℃,the optimal time was 2 h and the proportion of raw material with extracting solvent was 1∶10.The order of the experimental factors was temperature>concentration of ethanol>the proportion of raw material with extracting solvent>extracting time based on the orthogonal design and variance analysis.The content of balsamper glycoside was quantitatively determined. |
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| Keywords: | Balsamper glycoside Ethanol extraction Spectrophometry |
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