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本文还对黄酮醇的合成进行了初步探索。The exploration for synthesis of flavonol also was conducted.

黄酮苷比苷元抑菌活性强。Flavonol glycosides has stronger activity than that in the form of flavonol.

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黄花败黄酮类化合物主要是黄酮和黄酮醇两类,其中含有芦丁成分。Flavonoids of Patrinia Scabiosaefolia Fisch are mainly flavone and flavonol including rutin.

该属植物主要以黄酮、萜、甾族类化合物为主。Flavonol, flavonol glycoside, steroid and terpenes were previously isolated from this genus.

结果运用聚酰胺柱色谱法一次分离得高纯度黄酮醇与二氢黄酮醇。Results Pure flavonol and flavanonol were obtained by the column chromatography of polyamide.

目的测定银杏叶片中总黄酮醇苷和银杏萜类内酯的含量。OBJECTIVE To detect the total flavonol glycosides and terpene lactones in Ginkgo leaf tablets.

蕨菜黄酮类化合物主要是黄酮和黄酮醇两类,其中含有芦丁成份。Flavonoids of pteridium aquilinum var. latiusculum are mainly flavone and flavonol including rutin.

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目的探讨银杏黄酮甙对糖尿病大鼠肾脏保护作用机制。Objective To investigate the role of Ginkgo Flavonol on the mechanism of protecting kidney in diabetic rats.

又以槲皮素、山奈酚、异鼠李素为对照品,采用HPLC法测定分析了不同花期花序中黄酮醇的含量。Putting quercetin, kaempferol and isorhamnetin as reference, flavonol in dried sample of the various season was analyzed and determined by HPLC.

测定了3种沙棘中的黄酮醇苷例如黄酮醇3-O-芸香苷,3-O-葡萄糖苷,3-O-槐糖苷-7-鼠李糖苷以示它们的区别。The flavonol glycosides, such as flavonol 3-O-rutinosides, 3-O-glucosides and 3-O-sophoroside-7-rhamnosides were determined to distinguish between the three subspecies.

本文以芦笋为材料,研究了芦笋中黄酮类化合物的提取工艺条件及其纯化方法,并通过颜色反应法,紫外吸收光谱法来初步鉴定芦笋中的黄酮类化合物。In this paper, the technological conditions of extraction and purification of flavonoids from asparagus was studied. Then flavonoids were proved to be flavonol by color reaction and UV spectrum.

利用RP-HPLC法,采用保留时间定性,结合化学方法,证实罗汉果中含有黄酮甙元山奈酚,并首次发现含有黄酮甙元槲皮素,第一次总结出罗汉果鲜果中总黄酮含量的变化规律。A kind of flavonol named quercetin was first found and by their retention times in RP-HPLC and chemical characters a known flavonol named kaempferol was proved to be contained in Luohanguo fruits.

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虽然不同品种黄酮醇苷元含量随成熟度变化的规律并不一致,但总体上来看都是成熟的果汁中总黄酮醇苷元含量最高。Though the variations of total flavonols in different kinds of bayberry juices during maturation were different, the juices processed from ripe fruits showed the highest flavonol contents in general.