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《Food Research and Development》 2009-12
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DETERMINATION OF THE CONTENTS OF TOTAL FLAVONOIDS AND TOTAL STEROIDS IN 12 KINDS OF EDIBLE FLOWERS IN THE MARKET

MIAO Miao,YANG Li-gang,RONG Ying,SUN Rong-li,JI Hong-yin,LIAN Wen-qi,ZUO Ping-guo,SUN Gui-ju (Department of Food and Nutrition Hygiene,Faculty of Public Health,Southeast University,Nanjing 210009,Jiangsu,China)  
To determine the contents of total flavonoids and total steroids in 12 kinds of edible flowers in the market.Total flavonoids were extracted by ethanol and determined through the method of NaNO2-Al (NO3)3NaOH colorimetry;total steroids were extracted by petroleum benzine and determined through the method of Liebermann-Burchard colorimetry.The contents of total flavonoids and total steroids were 10.09 %,0.43 % in Jasmine,9.47 %,0.27 % in Honeysuckble,13.06 %,0.30 % in Cloves,4.83 %,0.10 % in Scalavender,1.33 %,0.40 % in Gardeniae,1.64 %,0.31 % in Magnolis Flower,10.09 %,0.17 % in Pagodatree Flower,1.75 %,0.85 % in Safflower,5.50 %,0.11 % in Rose,12.14 %,1.02 in Wild Chrysanthemum Flower,6.91 %,0.50 % in Rosemary herb,4.83 %,0.78 % in Chrysanthemum.The contents of total flavonoids and total steroids were different in these 12 kinds of edible flowers.The total flavonoids contents in Cloves was the highest followed by Wild chrysanthemum flower,Jasmine and Pagodatree Flower,and the contents in Magnolis Flower and Gardeniae were the lowest;the content of total steroids in Wild Chrysanthemum Flower was the highest followed by Safflower,Chrysanthemum and Rosemary herb,and the contents in Rose and Wuwangwo were the lowest.
【Fund】: 国家大学生创新性实验项目(G2007057)
【CateGory Index】: R151
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