【摘要】 采用NaNO₂-Al（NO₃）₃的比色法测定沙苑子酒总黄酮含量,采取高效液相色谱法检测酒中的5种黄酮类物质含量的变化,研究经不同处理的沙苑子在酿造过程中黄酮类化合物的含量变化。结果表明:沙苑子酒在酿造过程中,除鼠李柠檬素外,其他4种黄酮成分含量基本呈先上升后下降的趋势,与总黄酮变化趋势一致;在酿造过程中处理组与未处理组相比,除杨梅苷外,其他4种黄酮单体含量均高。酿造前将沙苑子浸渍萌发炒制处理能使黄酮含量提高,从而提高酒的质量。更多还原

【Abstract】 Purpose:The total flavonoids content was determined by the colorimetric method of NaNO₂-Al（NO₃）₃,and the changes of the contents of five kinds of flavonoids were detected by the high performance liquid chromatography（HPLC）to study on the content of flavonoids in the brewing process of the different processing of the semen astragali complanati,which provided an important reference for the brewing and quality control.Results:The contents of other flavonoids in semen A complanati showed a increase trend in the beginning,then followed by a decrease,which was consistent with the changing trend of total flavonoids.Compared with the untreated group,all the contents of flavonoids in the treated group were higher in the brewing process except myricitrin.Conclusion:The flavonoids content could be improved by soaking and germination of semen A.complanati before brewing.更多还原