苦丁茶总黄酮提取工艺优化研究  

Optimal Extracting Conditions for Flavonoids in Kuding Tea

作　　者：陈志伟[1] 陈坤[1] 胡银川[1] 李明元[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《食品研究与开发》2012年第6期43-45,共3页Food Research and Development

基　　金：食品生物技术四川省高校重点实验室开放基金(SZJJ2009-013)

摘　　要：利用微波辅助提取苦丁茶总黄酮,并对提取条件进行优化。以苦丁茶粉为原料,探讨乙醇浓度、料液比、提取时间、提取温度对总黄酮提取的影响。在单因素试验基础上,对乙醇浓度、料液比、提取时间、提取温度4个因素进行正交试验,以总黄酮提取率为指标对提取条件进行优化。在乙醇浓度50%、料液比1∶20(g/mL)、提取温度80℃、提取时间8 min,总黄酮提取率达到7.630 mg/g。优化后的总黄酮提取率比单因素试验有较大提高。The extracted factors about flavnonids of Kuding tea such as ethanol concentrations,ratio of material to solvent,extraction time and extraction temperature etc were investigated in current study.Based on the single results,the orthogonal experiment was further designed to optimize the extracting factors.The optimal levels for total flavonoids extraction ratio were as follows: The ethanol concentration is 50 %,the ratio of material to solvent is 1∶20(g/mL),the extraction temperature is 80 ℃,and the extraction time is 8 min,obtaining 7.630 mg/g.The result is better than that extracted by the single factor.

关 键 词：苦丁茶 总黄酮 微波辅助提取 

分 类 号：TQ461[化学工程—制药化工]