超声波辅助法提取山黄皮果仁中的总黄酮  

Ultrasonic-assisted extraction technology of total flavonoids from the nutlets of Clausena anisum-olens

作　　者：苏秀芳[1] 

机构地区：[1]广西民族师范学院化学与生物工程系,崇左532200

出　　处：《食品科技》2011年第2期220-223,共4页Food Science and Technology

基　　金：广西自然科学基金项目(2010GXNSFA013050)

摘　　要：目的:确定山黄皮果仁中总黄酮最佳提取工艺。方法:采用超声波辅助法提取山黄皮果仁中的黄酮类化合物,通过单因素实验和正交实验,考察超声波提取条件(乙醇浓度、料液比、超声波功率、提取温度及超声波提取时间)对山黄皮果仁总黄酮提取率的影响。结果:山黄皮果仁总黄酮提取最佳工艺为:温度50℃,60%乙醇,料液比1:35,超声功率70 W,提取时间30 min。结论:在此工艺条件下提取,总黄酮提取率为1.159%。Objective： To optimize extraction technology of total flavonoids from the nutlets of Clausena anisum-olens.Methods： Total flavonoids were extracted from the nutlets of Clausena anisumolens through ultrasonic-assisted technique.Effects of operation conditions,such as ethanol content,ultrasonic wave power,temperature,ultrasonic wave radiation time and the ratio of sample weight to solvent volume were studied by using single factor and orthogonal test.Results： Through the orthogonal experiment,obtains the flavanone rate highest condition： 50 ℃,60% ethyl alcohol,1：35,70 W,30 min.Conclusion： Under the optimized conditions,the extraction percent of total flavonoids from the nutlets of Clausena anisum-olens of is about 1.159%.

关 键 词：山黄皮 总黄酮 超声波辅助提取 正交实验 

分 类 号：R284.2[医药卫生—中药学]