五味子叶中总黄酮最佳提取工艺研究  

Study on Optimum Extracting Process of Total Flavones from Schisandra chinensis (Turcz.) Baill Leaves

作　　者：郑春英[1] 李宏涛[1] 陆欣媛[1] 周东坡[1] 

机构地区：[1]黑龙江大学生命科学学院,微生物黑龙江省高校重点实验室,黑龙江哈尔滨150080

出　　处：《食品科学》2007年第5期139-142,共4页Food Science

基　　金：黑龙江省教育厅科学技术研究项目(11511289);黑龙江大学杰出基金项目;黑龙江大学博士启动基金项目

摘　　要：用单因素试验和正交试验考察了料液比、提取时间、提取温度及乙醇浓度对五味子叶总黄酮含量的影响。结果表明:料液比为1:35,75%乙醇在85℃超声提取60min,为最佳条件;此条件下,7月份和8月份五味子叶的总黄酮平均含量分别为6．0285mg/g和8．0714mg/g。The optimum extracting conditions of flavones in Schisandra chinensis （Turcz.） Baill leaves were investigated by single factor test with the orthogonal test design. The main factors affecting the content of total flavones extracted from Schisandra chinensis （Turcz.） Baill leaves were the material-liquid ratio, the extraction temperature, the extraction time and the alcohol concentration. The results showed that the optimum conditions were： 85 ℃, 60rain, 75% alcohol and material-liquid ratio 1：35. Under the conditions, the contents of total flavones in Schisandra ch/nens/s （Turcz.） Baill leaves collected in both July and August are 6.0285mg/g and 8.0714rag/g, respectively.

关 键 词：五味子叶 总黄酮 最佳提取工艺 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]