青橄榄总黄酮提取工艺及部分性质研究  

Study on the Extraction Processes and Partial Properties of the Flavonoids from Chinese Olive

作　　者：李伟金[1] 罗志祥[1] 林媛[1] 许春涛[1] 余萍[1] 林深[1] 

机构地区：[1]福建师范大学化学与材料学院,福建福州350108

出　　处：《生物技术》2009年第5期69-73,共5页Biotechnology

基　　金：福建师范大学本科生课外科技计划赞助(2008-2009)

摘　　要：目的:以青橄榄为原料研究提取分离黄酮类化合物的方法与条件,建立最佳提取工艺。方法:采用醇提法,通过单因素试验考察浸提溶剂浓度、浸提温度、浸提时间等三个因素对青橄榄中黄酮类化合物提取效率的影响,同时采用不同显色方法及紫外、红外测定其性质。结果:在单因素的基础上,通过正交试验L9(34),得三因素中乙醇浓度的影响最大,并初步判断了提取物的性质。结论:青橄榄中黄酮类化合物最佳提取工艺为:乙醇浓度60%,浸提温度70℃,浸提时间120min,提取率达19.87mg/g。另外初步判断提取物中可能含有查尔酮类化合物。Objective：In this paper,the methods and conditions for extracting and separating of flavonoids from Chinese Olive were studied,the optimal methodology for extracting was set up.Method： Alcohol would be used to extract the compounds in the Chinese Olives.In the extraction procedure,the influence of three factors on the Chinese Olives Flavonoids extraction efficiency included the concentration of extraction solvent,extraction temperature,extraction time would be studied through single factor test.Different color reactions and UV/Infared Absorption Spectroscopy would be took to introduct the property of flavones. Result：Based on the single factor,by means of the orthogonal test L9（34）,it founded that ethanol concentration effected extraction mostly.Besides,partial properties and composees were primary determined.Conclusion： The best extraction procedure for the experiment was the 60% ethanol concentration,extraction temperature 70℃,extraction time 120min,the rate of this procedure could a.tach to 19.87mg/g.Moreover,chalcones were coverd in the extraction through primary determination.

关 键 词：青橄榄 黄酮 提取 测定 

分 类 号：Q946.8[生物学—植物学]