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刊物期号: 201710

菊花提取方式的研究与应用(65)

作者: 郭黎媛1,靳吉寅1,段慧玲2

地址:1.山西杏花村汾酒厂股份有限公司技术中心,山西 汾阳 032205; 2.山西杏花村汾酒厂股份有限公司质量检测中心,山西 汾阳 032205
摘要 菊花是菊科植物,属于药食两用药材,是竹叶青酒中配制药材之一。本试验对菊花中的总黄酮的提取方法进行了研究,以芦丁为标准品对提取液中的总黄酮含量进行测定,测定结果表明,由超声辅助提取得到的菊花总黄酮含量为4.2 %,冷浸法提取得到的菊花总黄酮含量为3.3 %,超声辅助提取工艺优于冷浸法。并且将菊花提取液在汾酒基酒中进行添加试验,所得酒体清亮,微黄透明,菊花芳香怡人,口感醇和,悠长。
关键词 配制酒; 菊花; 提取; 总黄酮
中图分类号: TS262.3;TS261.4 文献标识码: A 文章编号: 1001-9286(2017)10-0065-03

英文标题: Extraction of Total Flavonoids from Chrysanthemum

英文作者: GUO Liyuan1, JIN Jiyin1 and DUAN Huiling2

英文地址: 1.Technical Center of Xinghuacun Fenjiu Distillery Co. Ltd., Fenyang, Shanxi 032205; 2.Quality Inspection Center of Xinghuacun Fenjiu Distillery Co. Ltd., Fenyang, Shanxi 032205, China

英文摘要 Chrysanthemum is a kind of herb that has both medicinal and edible values, and is also one of the medicinal herbs used for producing Zhuyeqing liquor. In this study, the extraction of total flavonoids from chrysanthemum was investigated. Rutin was used as the standard to determine total flavonoids content in the extract. The determination results showed that, total flavonoids content in the extract by ultrasonic assisted extraction was 4.2 %, and total flavonoids content in the extract by cold-soak extraction was 3.3 %. Ultrasonic assisted extraction was better than cold-soak extraction. Besides, chrysanthemum extract was added in Fenjiu base liquor for experiments. The produced liquor was transparent and yellowish with pleasant aroma and enjoyable taste.
英文关键词 liqueur; chrysanthemum; extraction; total flavonoids
      

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