银杏茶中总黄酮的水溶浸出行为研究

以芦丁为标准品，采用分光光度法，以Al（NO3）3-NaNO2为显色剂，测定了市售银杏茶中总黄酮的含量，并考察了银杏茶在水中浸泡时浸泡温度、浸泡时间、浸泡次数、浸泡溶液的pH值等条件对银杏茶中总黄酮浸出的影响。结果表明，银杏茶中黄酮在水中浸出量受浸泡温度和浸泡溶液DH值的影响比较大。泡茶的溶液应避免使用酸性溶液。还对银杏茶的加工工艺进行了考察研究，发现银杏叶通过微波处理后，其黄酮的浸出量明显高出烘箱烘干的银杏叶的黄酮浸出量。因此，建议在银杏茶的加工工艺中采用微波干燥处理银杏叶。

Study on Extraction of Flavone in Gingko Tea Dissolving in Water

The total flavone in the gingko tea was determined by spectrophotometric method in which Luding was regarded as the standard article and Al(NO_3)_3 ?-NaNO_2 as the show-color agent.The law of dissolution of the gingko tea in water was studied by analysis the influence of different conditions to rate of flavone such as soaking time,soaking temperatures,number of soaking times and pH of water.The influence of the soaking temperature,the soaking time and the pH of water are more than that of the times number of soaking.Please avoid using the acid soaking water.Moroover the craft of the gingko tea was studied.When the gingko-leaf passes the microwave,its flavonoid obviously immerses higher than that of gingko-leaf passes an oven dry.It suggests to adopt the microwave in the craft of the gingko tea.