超声——微波协同萃取法提取甘草黄酮的研究  

STUDYING ON ULTRASONIC-MICROWAVE SYNERGISTIC EXTRACTION FLAVONOIDS OF GLYCYRRHIZA

作　　者：罗锋[1] 汪河滨[1] 杨玲[2] 周忠波[1] 

机构地区：[1]新疆生产建设兵团塔里木盆地生物资源保护与利用重点实验室,新疆阿拉尔843300 [2]塔里木大学文理学院,新疆阿拉尔843300

出　　处：《食品研究与开发》2006年第8期127-128,共2页Food Research and Development

基　　金：塔里木大学校长重点基金项目(2004-6)

摘　　要：采用超声-微波协同萃取法,从甘草中提取黄酮,用分光光度法测定黄酮含量。结果:用超声-微波协同萃取法提取,测得甘草中黄酮的含量为2.04%,平均回收率为97.64%(n=6)。结论:甘草黄酮的提取可优选超声-微波协同萃取法。The extraction and content determination of flavonoids of Glycyrrhiza were studied. Uhrasonic-microwave synergistic extraction technique applied in flavonoids of Glycyrrhiza were obtained, content determination with colorimetry. Using ultrasonic-microwave synergistic extraction the flavonoids content of Glycyrrhiza is 2.04 %, recovery rate is 97.64 %, RSD=1. 19 %（n=6）. Ultrasonic-microwave synergistic extraction technique applied in extracting flavonoids of Glycyrrhiza is better than regular method.

关 键 词：甘草黄酮 超声-微波协同萃取 含量测定 

分 类 号：TQ461[化学工程—制药化工]