超声波辅助提取留兰香中总黄酮的研究  

Study on the Extraction of Total Flavonoids from Mentha spicata by Ultrasonic Method

作　　者：客绍英[1,2] 刘冬莲[3] 马作东[1] 刘玉军[2] 

机构地区：[1]唐山师范学院生命科学系,河北唐山063000 [2]北京林业大学生物科学与技术学院,北京100083 [3]唐山师范学院化学系,河北唐山063000

出　　处：《中药材》2009年第8期1288-1290,共3页Journal of Chinese Medicinal Materials

摘　　要：采用超声波提取法,通过单因素试验考察了乙醇浓度、提取时间、料液比、提取温度4个因素对留兰香总黄酮提取工艺的影响,并优选了正交试验L9(34)的超声提取最佳工艺条件。最佳工艺条件为:乙醇浓度50%,提取时间40 m in,料液比1∶50,提取温度60℃。其中乙醇浓度对黄酮提取影响最大,此工艺条件下提取的留兰香总黄酮含量为0.0951 mg/mg。其线性回归方程为A=11.51143C-0.00029,相关系数r=0.9999。该方法操作工艺简便,快捷,准确。The optimal conditions of total flavonoids extraction from Mentha spicata were identified by orthogonal test. The results showed that the ethanol concentration and the ultrasonic time had significant effect on the extraction of total flavonoids and the optimum conditions of extraction were A3 B3 C1 D1 , which were as follows： the ethanol concentration was 50%, the ultrasonic time was 40 min, the solid-liquid ratio was 1 g： 50 mL and the temperature of extraction was 60℃, On the basis of the extracting method above, the content of total flavonoids in Mentha spicata was 0. 0951 mg/mg. The linear equation was A = 11. 51143C -0. 00029,r =0. 9999. This method is simple, quick and accurate with good prosperity.

关 键 词：留兰香 总黄酮 超声提取 

分 类 号：R284.2[医药卫生—中药学]