柿叶黄酮化合物提取工艺研究  

EXTRACTION OF FLAVONOIDS FROM PERSIMMON LEAVES

作　　者：赵文红[1] 赵翾[1] 白卫东[1] 王德伟[1] 

机构地区：[1]仲恺农业技术学院轻工食品学院,广东广州510225

出　　处：《陕西科技大学学报（自然科学版）》2007年第5期54-58,共5页Journal of Shaanxi University of Science & Technology

基　　金：广州市科技攻关资助项目"柿子深加工关键技术及柿叶综合利用"(05AZ204004)

摘　　要：分别用水和乙醇作为溶剂提取了柿叶中的黄酮类化合物,通过单因素试验和正交试验确定了柿叶黄酮类化合物的最佳提取工艺条件.研究结果表明,用水作为提取溶剂时,影响柿叶中黄酮类化合物提取率的因素由大到小依次为:提取温度>提取时间>料液比,最佳工艺条件为:提取温度60℃,提取时间10 min,料液比1∶30,所得柿叶黄酮类化合物提取率为3.12%;用乙醇溶液提取时,影响因素由大到小依次为:乙醇浓度>料液比>提取时间,最佳工艺条件为:乙醇浓度70%,料液比1∶40,提取时间30 min,所得柿叶黄酮类化合物提取得率为6.12%.The flavonoid compounds were extracted from persimmon leaves using water and ethanol solution as the media respectively discussed in this paper. The optimal extraction conditions were obtained through single factors and orthogonal experiments. The results suggested that the factors that affect the extraction ratio was sequenced as temperature〉 time〉solid-liquid ratio when extracting with water, and the optimal result with 3.12% was gained by extracting 10 min under 60 ℃ with 1 ： 30 solid-liquid ratio. When extracting with ethanol, the result turned into ethanol concentration〉solid-liquid ratio〉time and 6. 12% extraction ratio by extracting 30 min with 70% ethanol and 1 ： 40 solid-liquid ratio.

关 键 词：柿叶 黄酮化合物 水提 醇提 

分 类 号：R284.2[医药卫生—中药学]