香菜黄酮的乙醇回流与超声波辅助提取工艺对比研究  

Comparison of Hot Reflux and Ultrasonic-assisted Methods of Extracting Flavonoids from Coriandrum sativum L.

作　　者：刘恒蔚[1] 潘玉欣[2] 谈知文[1] 

机构地区：[1]长江大学生命科学学院,湖北荆州434025 [2]河北理工大学化工与生物技术学院,河北唐山063009

出　　处：《湖北农业科学》2011年第1期142-145,共4页Hubei Agricultural Sciences

基　　金：湖北省教育厅重点科研项目(2004X046);长江大学启动基金资助项目

摘　　要：为确定香菜(Coriandrum sativum L.)黄酮类物质提取工艺,采用热回流提取法和超声波辅助提取法,研究了不同影响因素对香菜干叶(粉)中黄酮类物质提取量的影响规律,并对经正交试验得到的两种最佳提取工艺进行了比较。研究结果表明,乙醇浓度和液料比是影响提取量的主要因素,其次是提取温度(或超声振幅)和提取时间。最佳工艺参数为60%乙醇,液料比25∶1(V/m,mL∶g),80℃热回流提取3 h;或70%乙醇,液料比25∶1,13μm振幅超声波辅助提取45 min,预浸泡处理可提高超声波辅助提取量,经过预浸泡处理的超声波辅助提取达到与热回流提取一致的提取量,6.914 mg/g。The optimum conditions of extracting flavonoids from dry powder of Coriandrum sativum L.were analyzed by comparing hot reflux method with ultrasonic extracting technology.The results revealed that the extractant concentration and liquid-solid ratio were major impact factors;while the extraction temperature（or ultrasonic amplitude） and extracting time-length were minor factors.According to orthogonal test,the optimal parameters were 25 mL/g of 60% alcohol solution,hot reflux extracting at 80℃ for 3 h;or 25 mL/g of 70% alcohol solution,ultrasonic extracting with an amplitude of 13μm for 45min.The extracting efficiency of hot reflux and presoaking ultrasonic-assisted methods were both as high as 6.914 mg/g.Presoaking treatment could increase ultrasonic extraction efficiency;and ultrasonic-assisted extracting method was suited for industrialization due to its high efficiency and low cost.

关 键 词：香菜 黄酮 热回流 超声 提取 

分 类 号：Q949.763.3[生物学—植物学] O658[理学—分析化学]