甘草黄酮的提取工艺研究  

Study on Extraction Process of Glycyrrhiza Flavonoids

作　　者：刘晓风[1] 相炎红[1] 张百刚[1] 张伟清[2] 

机构地区：[1]兰州理工大学生命科学与工程学院,甘肃兰州730050 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《安徽农业科学》2009年第6期2542-2543,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究甘草黄酮提取工艺。[方法]采用单因素试验确定各因素对提取工艺的影响,正交试验确定最佳工艺条件。[结果]最佳提取工艺为:料液比为1∶20、提取温度为85℃、提取时间为3 h、乙醇浓度为75%,[结论]影响甘草黄酮提取工艺的主次顺序依次为:乙醇浓度、提取温度、料液比、提取时间。[ Objective ] The aim was to study the extraction process of glycyrrhiza flavonoids. [ Method ] With single factor experiment, the effects of factors on the extraction process were confirmed. With the orthogonal experimental design, the optimum conditions of the extraction were obtained. [ Result] The optimized process for extraction of glycyrrhiza flavonoids was as follows： the concentration of alcohol for 75%, the ratio of solid to liquid for 1/20, the temperature for 85 ℃ and the time for three hour. [ Conclusion] Important order affecting extraction process of glycyrrhiza flavonoids was alcohol concentration, temperature, ratio of solid to liquid, finally extracting time.

关 键 词：甘草 黄酮 提取工艺 

分 类 号：S567.71[农业科学—中草药栽培]