超声波提取山楂叶总黄酮的工艺研究  

Study on the Ultrasonic Extraction Technology on Total Flavonoids from Hawthorn Leaf

作　　者：吕帮玉[1] 杨新河[1] 

机构地区：[1]孝感学院生命科学技术学院,湖北孝感432000

出　　处：《安徽农业科学》2008年第3期845-846,935,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]为进一步开发利用山楂叶提供技术依据。[方法]对影响超声波提取山楂叶总黄酮的多个因子进行单因素和正交试验分析，并对超声波法和传统方法提取山楂叶总黄酮进行试验比较。[结果]70％乙醇超声波提取总黄酮得率最高。总黄酮得率在20-40min内，随提取时间的增加而明显增加，40～50min内趋于平衡。总黄酮得率在料液比（g：ml，下同）1：16～1：20时增加较快，1：28时略有所下降。总黄酮得率在40～60℃时随着温度的升高而增大且50～60℃时增幅较大，超过印℃时随温度的升高而下降。影响总黄酮得率的主次因素依次为：乙醇浓度〉超声时间〉超声温度〉料液比。[结论]超声波提取的最佳条件为：70％乙醇，料液比1（g）：20（m1），温度70℃，时间50min，2次，总黄酮的得率可高达98．87％；超声波提取总黄酮效果较好。[Objective] The study aimed to supply technical basis for further exploiting and utilizing hawthorn leaf, [Method] Multiple factors influencing extracting total flavonoids from hawthorn leaf by ultrasonic wave were conducted for single factor and orthogonal experimental analyses and the ultrasonic and traditional methods of extracting total flavonoids from hawthorn leaf were compared. [ Result] The total flavonoids yield of ultrasonic extraction with 70% ethanol was highest. The total flavonoids yield increased obviously along with the increment of extraction time during 20 - 40 min and tended to balance during 40 - 50 min, The total flavonoids yield increased faster while the ratio of material to liquid was 1 ：16 - 1：20, decreased a little when the ratio was 1：28, The total flavonoids yield increased along with the enhancement of temperature while the temperature was 40-60 ℃ and the increment was bigger when the temperature was 50 - 60 ℃, and decreased along with the enhancement of temperature when the temperature was over 60 ℃,The order of factors influencing total flavonoids yield was ethanol concentration 〉 ultrasonic time 〉 ultrasonic temperature 〉 ratio of material to liquid. [ Conclusion] The optimum condition of extracting total flavonoids with ultrasonic wave was with 70% ethanol, ratio of material to liquid of 1：20, at 60 ℃, for 50 min and twice, under which the total flavonoids yield could reach 98.87%. The effect of extracting total flavonoids with ultrasonic wave was better.

关 键 词：超声波 山楂叶 总黄酮 提取 

分 类 号：S661.5[农业科学—果树学]