栀子果中黄酮类化合物的提取与研究.doc

PAGE 江 西 理 工 大 学 本 科 毕 业 设 计（论文） 题 目：栀子果中黄酮类化合物的提取与研究 摘 要 本文以栀子果为原料，采用碱提酸析法和微波辅助提取法成功地提取了栀子果中的黄酮类物质。经HCL—镁粉反应和红外光谱鉴定，提取物为黄酮类物质。另外，利用紫外分光光度法，以芦丁为对照品，NaNO2-Al(NO3)3-NaOH体系为显色剂测定栀子果中总黄酮的含量。并利用L9（3^4）正交试验设计，确立了栀子果中黄酮的最佳提取条件及其产率。结果表明，最佳提取工艺条件为硼砂浓度0.4％，料液比1：12，提取20min，析出pH 4.5,重复提取3次。结论：本试验可为栀子进一步研究和资源开发利用提供一定的科学依据。 关键词：栀子果；黄酮类物质；提取；测定 ABSTRACT In this paper，flavonids were extracted from Fructus Gardeniae successfully，by using the method of“dissolved in alkali and separated out in acid”and microwave—assisted method．Flavonids were identified by reacting with magnesium-hydrochloric acid and IR character- ization．In addition，all the flavonids in Fructus Gardeniae were determined by UV-spectrophotometry with rutin as the standard，the quantities of flavonoids componentes were measured with at 360 nm.And use L9（3^4）orthogonal test design.Result showed that the optimum extracting conditions were determined with 0.4% (M／V) Na2B4O7.10H2O as extractor with the ratio of material to liquid at 1：12，and extracting for 20min／time for 3times and the separation pH is 4.5 .Conclusion：This study provided scientific basis for further research，development and utilization of gardenia. Keywords：Fructus Gardeniae；Flavonids；Extraction；Determination 目 录 TOC \o 1-3 \h \z \u HYPERLINK \l _Toc9326177 前言 PAGEREF _Toc9326177 \h 5 HYPERLINK \l _Toc9326178 第一章 文献综述 PAGEREF _Toc9326178 \h 7 HYPERLINK \l _Toc9326179 1.1 栀子的概况 PAGEREF _Toc9326179 \h 7 HYPERLINK \l _Toc9326180 1.2 栀子的研究进展 PAGEREF _Toc9326180 \h 7 HYPERLINK \l _Toc9326181 1.2.1 栀子的产地和品种 PAGEREF _Toc9326181 \h 7 HYPERLINK \l _Toc9326182 1.2.2 栀子的化学成分研究 PAGEREF _Toc9326182 \h 7 HYPERLINK \l _Toc9326183 1.2.3 炮制研究 PAGEREF _Toc9326183 \h 9 HYPERLINK \l _Toc9326184 1.2.4 药理学研究 PAGEREF _Toc9326184 \h 10 HYPERLINK \l _Toc9326185 1.2.5 栀子色素的研究与应用 PAGEREF _Toc9326185 \h 11 HYPERLINK \l _Toc9326186 1.3 栀子果的开发前景 PAGEREF _Toc9326186 \h 13 HYPERLINK \l _Toc9326187 1.4 黄酮类化合物的概况 PAGER