微波提取苦丁茶中的黄酮类物质的研究  

Study on Microwave Extraction of Flavonoids from Kudingcha

作　　者：吴耀辉[1] 曾超珍[1] 刘志祥[1] 

机构地区：[1]中南林业科技大学生命科学与技术学院,湖南长沙410004

出　　处：《安徽农业科学》2007年第30期9706-9707,9713,共3页Journal of Anhui Agricultural Sciences

基　　金：中南林业科技大学青年基金项目(06007B)

摘　　要：研究苦丁茶中黄酮类化合物的微波萃取技术,提高提取率。通过单因素实验和正交实验研究了微波法萃取苦丁茶中黄酮类化合物的影响因素及最佳提取条件。微波法提取苦丁茶中黄酮类化合物的影响因素顺序为:溶剂浓度>提取温度>料液比>提取时间;微波法的最佳提取条件是:溶剂为80%乙醇,料液比1∶20,微波萃取5 min,提取温度为80℃。验证实验结果表明:微波法提取黄酮的平均含量为34.8 mg/g,相对标准偏差RSD=0.878%(n=3)。对比实验结果表明:微波法的提取率是常规浸提法的1.49倍。微波法提取苦丁茶中黄酮类化合物的工艺稳定可行,与常规浸提法相比有明显优势。The purpose was to study the microwave technique of extracting flavonoids from Kudingcha and increase the extraction rate.The influence factors and optimum conditions of extracting flavonoids from Kudingcha by microwave method were studied through single factor and orthogonal experiment.The influencing factors of extracting flavonoids from Kudingcha by microwave method were：solvent concentration 〉 extraction temperature 〉 ratio of material to liquid 〉 extraction time.The optimum extraction conditions were as follows： 80% ethanol solution as solvent,ratio of material to solution of 1∶20,extraction temperature of 80 ℃ and time of 5 min.The verifying experiment results indicated that the average content of flavonoids extracted by microwave method was 34.8 mg/g and the relative standard deviation（RSD） was 0.878%（n=3）.The contrast experiment results indicated that the extraction rate by microwave method was 1.49 times of that by routine extraction method.The microwave method of extracting flavonoids from Kudingcha was stable and feasible and had obvious advantages by comparing with routine extraction method.

关 键 词：苦丁茶 黄酮类化合物 微波萃取技术 

分 类 号：Q503[生物学—生物化学]