枳椇子总黄酮提取工艺及其解酒作用  

Extraction and Determination of Total Flavon from the Seeds of Hovenia Dulcis Thunb

作　　者：张会香[1] 杨世军[1] 张静[1] 

机构地区：[1]桂林工学院材料与化学工程系,广西桂林541004

出　　处：《食品与生物技术学报》2006年第3期84-87,共4页Journal of Food Science and Biotechnology

摘　　要：分别用水和乙醇作为溶剂加热提取枳椇子中的总黄酮,用比色法测定黄酮的含量,分别以提取时间、加热温度、料液比、提取次数等因素进行正交试验。对两种提取方法进行比较,确定各因素对提取效果的影响并对其解酒作用进行研究。水提取法的最优条件是:100℃,料液比1 g∶8mL,加热0.5 h,回流提取3次;醇提取法的最佳条件:80℃,料液比1 g∶6 mL,加热1.5 h,以体积分数50%的乙醇回流提取3次。实验结果显示,醇提取法比水提取法效果更好,枳椇子提取液具有一定的解酒作用。This paper focused on the methods of reflux extration and spectrophotometric technique for extraetion and determination of total flavon from the seeds of Hovenia dulcis Thunb. The result showed that the best extration eondition by alcohol was to use 50% aleohol at 80℃ for 1.5 hours with 3 cycles; the best extration condition by water was to work at 100℃for 0. 5 hours with 3 eyeles. The extraction from the seeds of Hovenia duleis Thunb showed the effeet of antialeoholism.

关 键 词：枳椇子 黄酮 提取 解酒 

分 类 号：TQ464.1[化学工程—制药化工]