超声波辅助提取苦苣总黄酮的工艺研究

目的 研究超声波法提取苦苣中总黄酮的最佳提取工艺.方法 以苦苣中总黄酮的含量为评价指标,通过单因素试验研究提取温度、提取时间、乙醇浓度、料液比、超声功率对苦苣中总黄酮提取率的影响.在单因素基础上进行正交实验设计,筛选出最佳提取工艺.结果 影响苦苣中总黄酮提取率的因素主次顺序为:料液比＞提取时间＞提取温度＞乙醇浓度,最佳提取工艺为:溶剂60％乙醇,料液比1∶20(g/mL),超声提取时间50 main,超声提取温度55℃,此条件下苦苣中总黄酮提取率达0.770％.结论 苦苣中总黄酮含量较高,优化的提取工艺简便、稳定、合理、可行,可为苦苣总黄酮的工业化提取提供参考.

Research on the extraction technology of total flavonoids from the endive by ultrasonic wave

Objective To investigate the optimum extraction of flavonaids from the endive by ultrasonic wave.Methods According to the content of total flavonoids,single factor and orthogonal experimental designs were employed to select the best extracting temperature,incubating time,the optimal ethanol concentration,the ratio of material and solvent and the ultrasonic power.Results The influencing order of each factor on the yield of flavonoids was solid to liquid ratio> extraction time>extraction temperature>concentration of ethanol,and the optimal conditions of flavonoids extraction from the caudex of lettuces were:ethanol concentration of 60%,solid to liquid ratio of 1∶20(g/mL),ultrasonic extraction time of 50 min and extraction temperature 55 ℃.Under those conditions,the total flavonoids extraction yield from the endive was 0.770%.Conclusion The flavones content is relatively high.This extraction technology is simple,stable,reasonable and feasible,which provides reference for industrial extraction of flavonoids from the endive.