杜仲雄花茶中黄酮类化合物的提取工艺研究  

STUDY ON EXTRACTIVE TECHNOLOGY OF FLAVONOIDS FROM MALE FLOWERS TEA OF EUCOMMIA ULMOIDES OLIVER

作　　者：白喜婷[1] 朱文学[1] 罗磊[1] 向进乐[1] 樊金玲[1] 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471003

出　　处：《食品研究与开发》2008年第11期96-100,共5页Food Research and Development

基　　金：河南省教育厅自然科学基金(2006550001)

摘　　要：以杜仲雄花茶为原料,对黄酮类成分提取工艺进行研究,采用单因素试验对影响总黄酮提取率的主要因素进行分析,利用正交试验优化提取总黄酮的最佳工艺条件。研究表明,杜仲雄花中提取黄酮类成分的最佳条件为乙醇浓度60%,提取温度90℃,料液比1:60,回流2次,每次2h。在最佳条件下总黄酮的提取率为2.07%。The optimum extraction conditions of flavonoids from male flowers tea of Eucommia ulmoides Olive were studied. Main factors influencing the extraction were evaluated by single factor experiments. Orthogonal test was used to optimize processing parameters of extraction. The results showed that optimum extraction condition is as follows, ethanol concentration 45 %, extraction temperature 90℃, material to solvent 1： 40, refluxing extraction time 2 h, and extraction for twice. The extraction ratio of flavonoids was 2.07 % in the optimized conditions.

关 键 词：杜仲 雄花 总黄酮 提取 

分 类 号：TQ461[化学工程—制药化工]