Title: Extraction and Determination of Flavonoids from Perilla
Abstract: The methods and related conditions of the extraction of flavonoids from perilla were discussed. Research results showed that,added 1. 00 m L 5% Na NO2,1. 00 m L 10% Al( NO3)3and 5. 00 m L 1% Na OH into the standard solution,vohanol with 50% ethanol solution,measured the absorbance with 524 nm after placing the solution for 20 min at room temperature,so the results could be the best. When the flavonoids of perilla was extracted with water,the extraction rate was up to 1. 80% with the temperature controlled at 60 ℃ and extracting for 2 h. When it was extracted with ethanol,the best concentration of the ethanol was 60%,and the extraction rate was up to about 3. 00%,with the temperature controlled at 50 ℃ and extracting for 30 min. The flavonoid content of basil in different parts: 1. 216% of root,1. 993% of stem,2. 007% of seed,and the content in the leaves was 4. 014%. It was 2 times more than other parts.This detection methods was simple,convenient,rapid and has high measurement accuracy.
Publication Year: 2015
Publication Date: 2015-01-01
Language: en
Type: article
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