拐枣总黄酮稳定性研究

摘要

以拐枣为原料,利用醇提法提取拐枣总黄酮,研究拐枣总黄酮在不同温度、pH、还原剂、氧化剂、食品添加剂、金属离子条件下的稳定性.结果表明,拐枣总黄酮在80℃以下、pH 3-6时较为稳定;蔗糖、氧化剂和还原剂均对黄酮稳定性有影响,而抗坏血酸、柠檬酸、苯甲酸钠和葡萄糖对稳定性影响不大;金属离子中Na+、K+对拐枣总黄酮的影响很小,Mg2+、Ca2+、Cu2+的影响稍大,而Al3+、Fe3+的影响较明显.%The total flavonoids of Hovenia dulcis Thunb as the raw material were extracted with ethanol. The sta-bility of extracts were studied under different temperatures, pH values, reducing agents, oxidizing agents, food additives and metal ions conditions. Results indicated that the total flavonoids of Hovenia dulcis were more stable under pH 3-6 and below 80℃, and sucrose, oxidizing agents and reducing agents have effects on it, while the effects of ascorbic acid, citric acid, sodium benzoate and glucose were not significant. Among all investigated met-al ions, the effects of Al3+ and Fe3+ were far the most significant effects, followed by Mg2+、Ca2+、Cu2+, Na+、K+ had little effects on total flavonoids.