甘草中黄酮类抗氧化成分的提取工艺研究  

Study on Extraction Technology of Antioxidative Ingredients of Flavonoids in Radix et Rhizoma Glycyrrhizae

作　　者：于鹏飞[1] 王建平[1] 蒋海强[1] 匡小燕[1] 仲惟燕[1] 万晓姗[1] 

机构地区：[1]山东中医药大学,山东济南250355

出　　处：《食品与药品》2008年第5期25-27,共3页Food and Drug

摘　　要：目的探讨甘草黄酮类抗氧化成分的最佳提取工艺。方法经L9(34)正交试验研究黄酮有效部位的最佳提取工艺,对提取部位的抗氧化活性条件筛选。结果最佳工艺为:9 0%乙醇提取,1∶1 2的加液量,加热回流3次每次1.5 h。结论本实验确定的最佳提取工艺简便可行。Objective To investigate the optimal extraction technology of antioxidative ingredients of flavonoids in Radix et Rhizoma Glycyrrhizae. Methods The L9（3^4） orthogonal experimental design was used to investigate the optimal extraction technology of flavonoids, which was followed by the screening of antioxidative activity. Results The optimal extraction condition of flavonoids in Radix et Rhizoma Glycyrrhizae was the extraction with 12 times of 90 % alcohol for 3 times by heating reflux （1.5 hour each time）. Conclusion The optimal extraction technology of flavonoids in Radix et Rhizorna Glycyrrhizae obtained in this study is convenient and feasible.

关 键 词：甘草 黄酮 提取工艺 抗氧化括性 正交试验 

分 类 号：R284.2[医药卫生—中药学]