毛竹笋总黄酮的提取工艺研究  

Extraction of flavonoids from Phyllostachys pubescens shoot

作　　者：王文文[1] 袁艺[1] 袁彩红[1] 武静文[1] 

机构地区：[1]安徽农业大学生命科学学院,合肥230036

出　　处：《安徽农业大学学报》2011年第2期197-201,共5页Journal of Anhui Agricultural University

基　　金："十一五"国家科技支撑项目(2007DAQ01049;2008BADA9B04)资助

摘　　要：以毛竹笋为原料,采用水提取、乙醇热回流提取和超声波提取3种提取方法,通过单因素和正交设计试验确定了毛竹笋总黄酮提取的最佳条件。结果表明,水提取工艺最佳条件为固液比1∶30(g∶mL,下同),温度60℃,提取时间1.5 h,pH9;总黄酮得率为0.706%,影响得率的因素为固液比>提取温度>提取时间>溶液pH值。乙醇热回流提取最佳条件为固液比1∶40,温度60℃,乙醇体积分数70%,提取时间2.0 h,总黄酮得率为1.063%;影响得率的因素为固液比>提取温度>提取时间>乙醇体积分数。超声波提取工艺最佳条件为提取时间30 min,固液比1∶40,乙醇体积分数70%,提取温度50℃;总黄酮得率为0.797%;影响得率的因素为固液比>提取温度>提取时间>乙醇体积分数。Flavonoids from Phyllostachys pubescens shoot were extracted by methods of water,ethanol backflow and ultrasonic wave extractions.The optimum extraction condition was obtained by single factor analy-sis and orthogonal test.The results showed that the yield of flavonoids was 0.706% by water extraction under the conditions of 60℃,1∶30 solid-liquid ratio,pH 9.0 and 1.5 h.The order of the factors which affected water ex-traction was soild-liquid ratio extraction temperature extraction time pH.The yield of flavonoids was 1.063% by the method of ethanol backflow under the conditions of 1∶40 solid-liquid ratio,60℃,70% ethanol and 2.0 h.The order of the factors which affected the ethanol backflow extraction was soild-liquid ratio extrac-tion temperature extraction time volume fraction of ethanol solution.The yield of flavonoids was 0.797% by methods of ultrasonic wave under the conditions of 1∶40 solid-liquid ratio,50℃,70% ethanol and 30 min.The order of the factors which affected the ultrasonic wave extraction was soild-liquid ratio extraction temperature extraction time volume fraction of ethanol solution.

关 键 词：毛竹笋 总黄酮 正交试验 

分 类 号：S795.708[农业科学—林木遗传育种]