枸杞泡水前后总黄酮含量的测定

Determination of the Content of Flavonoids of Lycium barbarum before and after Soaking in Water

摘要: 针对“枸杞泡水”这一养生话题，对“枸杞泡水”的最佳饮用条件、枸杞泡水前后总黄酮含量变化、氧化变质枸杞中总黄酮含量变化进行研究。实验表明：在液料比为1:15，温度60℃，频率40 kHz，功率100 W，90%的乙醇溶液中，超声时间为40 min的提取条件下，测得总黄酮的含量为0.26 mg/g。“枸杞泡水”最佳水温60℃，时间40 min最宜。在最佳泡水条件下，枸杞水中总黄酮含量仅为果肉中的17%，建议“枸杞泡水”时也要直接食用果肉。

Abstract: With regard to the topic of “Lycium barbarum soaked in water”, a study was conducted to investigate the optimal conditions for consuming soaked Lycium barbarum, changes in total flavonoid content before and after soaking, and changes in total flavonoid content in oxidized Lycium barbarum. The experiment indicated that under the extraction conditions of a liquid-to-material ratio of 1:15, a temperature of 60˚C, a frequency of 40 kHz, a power of 100 W, and a 90% ethanol solution, with an ultrasound time of 40 minutes, the total flavonoid content was measured to be 0.26 mg/g. The best conditions for soaking Lycium barbarum were found to be a water temperature of 60°C and a duration of 40 minutes. Under these optimal soaking conditions, the total flavonoid content in Lycium barbarum water was only 17% of that in the fruit pulp. It is recommended to consume the fruit pulp directly when soaking Lycium barbarum.