苜蓿总黄酮提取及含量测定研究  

Study on the Extraction Technology and Determination of Flavones in Alfalfa

作　　者：冯涛[1] 边瑞环[1] 唐然肖[1] 刘海燕[1] 吴秋华[1] 纪姝静[1] 刘书静[1] 

机构地区：[1]河北农业大学理学院,河北保定071001

出　　处：《时珍国医国药》2008年第10期2382-2383,共2页Lishizhen Medicine and Materia Medica Research

基　　金：河北农业大学非生命学科科研发展基金资助项目

摘　　要：目的检测苜蓿中总黄酮的含量,并研究其提取工艺。方法通过加热回流、索氏提取、超声提取3种工艺比较,确定采用超声提取。以总黄酮含量为考察指标,采用正交实验法优化超声提取的工艺条件。结果所考察因素中,苜蓿的提取工艺各因素影响程度为:料液比>提取次数>提取时间>乙醇浓度,最佳水平搭配为A3B2C1D1。结论苜蓿总黄酮最佳提取工艺参数为:超声法提取,60%乙醇,30∶1的液固比,提取3次,1 h/次。苜蓿全草中含有总黄酮3.75%,苜蓿叶子中含有总黄酮4.85%。Objective To determine the content of flavonoids and study the extraction of Alfalfa. Methods Based on comparison of 3 kinds of heating reflux, Soxhlet＇s extractor, ultrasonic extraction,with total flavonoids as index, the parameters of ultrasonic extraction on the basis of flavonoids were performed and comfirmed by orthogonal design. Results The order of factors which affected the flavonoid extraction was ratio of liquid to solid 〉 extraction times 〉 extraction time 〉 ethanol concentration, and the best match was A3 B2 C1 D1. Conclusion The optimum extraction conditions for Alfalfa flavonoids were established as follows： ultrasonic extraction, 60% ethanol （v/v） as solvent, ratio of liquid to solid 30： 1 （V/W） , reflux extraction 3 times and 1 h for each time. The content of flavonoids in Alfalfa was 3.75% , and in leaves of Alfalfa was 4.85%.

关 键 词：苜蓿 总黄酮 正交实验 

分 类 号：R284.2[医药卫生—中药学]