超声波辅助提取苜蓿中黄酮的研究  

Study on extraction of flavonoids in alfalfa assisted with ultrasonic wave

作　　者：魏伯平[1] 张咏梅[2] 曹致中[1] 唐云智[1] 

机构地区：[1]甘肃农业大学草业学院草业生态系统教育部重点实验室中-美草地畜牧业可持续发展研究中心,甘肃兰州730070 [2]甘肃农业大学研究测试中心,甘肃兰州730070

出　　处：《草原与草坪》2010年第6期1-5,共5页Grassland and Turf

基　　金："十五"国家重大科技专项(2002BA518A03)资助

摘　　要：为充分利用紫花苜蓿中的黄酮类物质,应用超声波辅助技术,分别对影响苜蓿总黄酮提取量的乙醇浓度、超声波作用温度、固液比、超声波作用时间、提取次数进行了单因素试验,并在此基础上,对各因素的互作效率进行了4因素3水平的正交试验。结果表明:乙醇浓度、介质温度、固液比和超声时间4个因素均对苜蓿总黄酮的提取量具有极显著的影响;且影响因素的主次分别为固液比>乙醇浓度>温度>处理时间,从而得出最佳提取工艺为:40%乙醇、40℃、1∶50固液比,超声作用60 min;以此工艺为提取条件,实际苜蓿黄酮提取量为6.22 mg/g,接近于理论提取量6.49 mg/g。超声波辅助提取方法简便、可靠、高效。In order to make full use of flavoniods in alfalfa,the extraction procedure assisted with ultrasonic wave was studied Based on one-factor experiment（ethanol concentration,temperature under ultrasonic wave treating,ratio of solid to liquid,treating time and extraction times）,the orthogonal experiment was designed for the study.The result showed that ethanol concentration,temperature under ultrasonic wave treating,ratio of solid to liquid and treatment time significantly affected the extraction and the affecting order of 4 factors was ratio of solid to liquid,ethanol concentration, temperature and treatment time.The optimized extraction parameters were determined as 40% ethanol,40 ℃,1：50 ratio of solid to liquid and 60 minutes ultrasonic wave treating.The extraction efficiency was 6.22 mg/g under the optimized parameters.Ultrasonic wave assisted extraction was simple,reliable and high-efficient.

关 键 词：超声波 紫花苜蓿 总黄酮 

分 类 号：S54[农业科学—作物学] Q814.1[生物学—生物工程]