苦槠果实总黄酮的提取与纯化  

STUDY ON EXTRACTION AND PURIFICATION TOTAL FLAVONES FROM THE FRUITS OF CASTANOPSIS SCLEROPHYLLA

作　　者：涂宗财[1] 刘光宪[1] 豆玉新[1] 刘成梅[1] 林德荣[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,江西南昌330047

出　　处：《食品研究与开发》2008年第1期33-36,共4页Food Research and Development

摘　　要：研究了超声波提取苦槠黄酮的最佳工艺,并用液相色谱仪检测了经过D-101型大孔吸附树脂分离纯化苦槠黄酮的效果。试验表明:苦槠黄酮提取的最佳工艺条件:乙醇浓度为50%,固液比(g/mL)为1∶30,超声波提取时间为1 h,提取次数为2次,最高提取含量为0.506 g/100 g。Optimal conditions for the extraction of flavones from the fruits of castanopsis sclerophylla were systemically researched by using ultrasonic wave.The purifying efficiency of D-101 macroporous resin is detected by liquid chromatogram.The results of this study indicate that： The optimum extraction conditions were confirmed as follows： ethanol concentration 50 %,extracting time 60 min,ratio of solvent to material 30,extraction times 2.The extraction highest content of flavonoid under the said conditions was 0.506 g/100 g.

关 键 词：苦槠 黄酮 超声波 提取 分离 

分 类 号：R284[医药卫生—中药学]