微波萃取在苦瓜叶黄酮提取中的工艺研究  

Microwave-assisted extraction of flavones from leaves of balsam pear

作　　者：吴永兰[1] 文耀智[1] 卞杰松[1] 李广利[1] 廖志勇[1] 胡仁利[1] 

机构地区：[1]湘南学院化学与生命科学系,湖南郴州432000

出　　处：《湖南文理学院学报（自然科学版）》2010年第4期29-32,共4页Journal of Hunan University of Arts and Science(Science and Technology)

基　　金：湖南省大学生研究性学习和创新性试验计划2008(271)

摘　　要：在微波单因素提取的基础上采取L9(43)正交试验,探讨乙醇浓度、微波提取时间、料液比、提取次数对苦瓜叶黄酮提取率的影响.经过单因素试验及正交试验,结果表明:4种因素对苦瓜叶中黄酮的提取率的影响分别为乙醇浓度>提取时间>液料比>提取次数.在微波功率为160W的条件下,最佳提取工艺条件乙醇质量分数为70%,液料比为50:1(mL/g),提取时间为3min,提取次数为3次,此时总黄酮的提取率为3.54%.该工艺流程为苦瓜叶中黄酮的工业化生产提供了参考.Based on the extraction of flavones with the technology of microwave,the effect of alcohol concentration,the number of extraction times,liquid-material rate and microwave irradiation time on the extraction were investigated.The parameters of extraction process were optimized by orthogonal test.The result shows that four factors on the flavones extraction rate of balsam pear leaves were as follows alcohol concentration,irradiation time,material-liquid,extraction number of times.The best extraction condition was alcohol concentration 70%,liqid-material rate 50：1,irradiation time 3 min,extraction number of times 3 times.The process provided a reference for the falconoid industrial production of flavones in balsam pear leaves.

关 键 词：苦瓜叶 黄酮 微波提取 

分 类 号：O658.2[理学—分析化学]