藜麦黄酮类化合物的提取及测定方法研究进展-《中国调味品》

文章信息/Info

Title:: Research Progress on the Extraction and Determination Methods of Flavonoids from Quinoa

摘要:: 藜麦已成为食品行业的探索热点。与一般谷物（稻米、小麦、小米、玉米）相比，藜麦中含有较高的蛋白质，均衡比例的脂肪酸，较多的膳食纤维，还含有有益于健康的多酚、黄酮物质，但我国对藜麦的开发还没有进入深加工阶段，对藜麦功效成分的研究较少。目前，常用溶剂提取法、微波辅助提取法和超声波辅助提取法提取藜麦黄酮类化合物。主要有高效液相色谱法和分光光度法用于藜麦黄酮类化合物的测定，此外，超微弱发光法可用于黄酮含量的快速检测。

Abstract:: Quinoa has become a research hotspot in the food field. Compared with common cereals (rice, wheat, millet, corn), quinoa protein content in rich, fatty acid ratio balance, dietary fiber, polyphenols, a good source of flavonoids. However, the development of quinoa in China is still at an early stage and there are few studies on the bioactive components and applications. The commonly used extraction methods of quinoa flavonoids include solvent extraction, microwave assisted extraction and ultrasonic assisted extraction. The determination methods mainly include high performance liquid chromatography (HPLC) and spectrophotometry. In addition, the ultraweak luminescence method can be used for rapid detection of flavonoid content