Change rule of functional components content in dandelion of different picking periods | 不同采收期蒲公英中功效成分的含量变化
2013
Li Shiyu, Jilin Agricultural University, Changchun (China), College of Food Science and Engineering | Shen Minghao, Jilin Agricultural University, Changchun (China), College of Food Science and Engineering
Chino. 以长白山野生蒲公英为原料，对不同采摘时期的蒲公英根部及全草中的功效成分变化规律进行了研究。采用乙醇浸提法提取蒲公英中的黄酮、皂苷及总胆碱，并用紫外分光光度法测定其含量。结果表明：8月中旬采摘的蒲公英全草中黄酮含量最高，达12.78mg/g；8月中旬采摘的蒲公英根中皂苷含量最高，达0.78mg/g；7月末采摘的蒲公英根中胆碱含量最高，达5.06mg/g。
Mostrar más [+] Menos [-]Inglés. Wild dandelion in Changbai mountain was selected as raw materials to study the change of ingredients in dandelion roots and whole plant in different picking periods. Flavonoids, saponins and total choline in dandelion were extracted with ethanol and their content was determined by UV spectrophotometry. The results showed that the content of flavonoid in the whole plant picked in mid-August was 12.78 mg/g, which was higher than that in the other picking periods. The dandelion roots picked in mid-August contained the highest content of saponins, which was 0.78 mg/g. The content of choline was the highest in the dandelion roots picked at the end of July, which was 5.06 mg/g.
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