花椒总黄酮提取技术研究及黄酮成分分析  

Study on Extraction Technology and Component Analysis of Total Flavonoids from Zanthoxylum Bungeanum

作　　者：吴亮亮[1,2] 石雪萍[1] 张卫明[1] 

机构地区：[1]南京野生植物综合利用研究院,江苏南京210042 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品研究与开发》2011年第2期16-20,共5页Food Research and Development

基　　金：国家"十一五"科技支撑计划重点课题(2006BAD06B02)

摘　　要：通过正交试验对花椒黄酮的提取工艺进行优化。结果表明,乙醇浸提法提取花椒中总黄酮的最佳工艺条件为乙醇浓度60%、提取温度70℃、料液比1∶40(g/mL),提取时间为1h。通过二极管阵列高效液相色谱法(HPLC-DAD)对花椒60%乙醇提取的粗黄酮进行分析,辅以薄层色谱手段,由HPLC和TLC图谱可以推测,此花椒黄酮粗提物中至少含有5种黄酮单体成分。The objective of this study was to optimize extraction technology of total flavonoids from Zanthoxylum bungeanum with orthogonal test. The results showed that the optimal extraction conditions of total flavonoids were determined to be： ethanol concentration 60 %, extraction temperature 70 ℃, solid to liquid ratio ! ：40 （g/mL）, and extraction time 1 h. The crude flavonoids extract was analysized by high performance liquid chromatography- diode array detection（ HPLC-DAD ）, assisted by thin layer chromatography （TLC）. The results showed that there are at least five flavonids in the 60 % alcohol extraction of Zanthoxylum bungeanum.

关 键 词：花椒 总黄酮 提取工艺 HPLC-DAD 薄层色谱 

分 类 号：TQ461[化学工程—制药化工]