南瓜花黄酮超声波辅助提取工艺的研究  

Study on Ultrasonic-assisted Extration Process of Total Flavonoids in Pumpkin Flower

作　　者：周志娥[1] 熊建华[1] 闵嗣璠[1] 汤凯洁[1] 罗秋水[1] 

机构地区：[1]江西农业大学食品科学与工程学院,南昌330045

出　　处：《湖北农业科学》2011年第5期1023-1025,共3页Hubei Agricultural Sciences

基　　金：江西农业大学博士基金项目(2007-2342)

摘　　要：在单因素试验的基础上采用L9(34)正交试验设计,考察了料液比、提取时间、乙醇浓度、提取温度对总黄酮提取率的影响,以确定南瓜花中总黄酮的优选超声波辅助提取工艺。结果显示,提取温度40℃、料液比1∶18(m/V,g∶mL)、乙醇浓度40%、提取时间40 min,提取效果较佳,总黄酮平均提取率可达2.740%。To optimize the ultrasonic-assisted extraction process of total flavonoids from pumpkin flower,the effect factors including solid-liquid ratio,extraction time,solvent concentration and extraction temperature were studied through orthogonal tests L9（34） on the basis of single factor test.The total flavonoids in pumpkin flower was determined through spectrophotometry by using rutin as standard sample.The optimum conditions to extract total flavones was as follows： extraction temperature,40℃;solid-liquid ratio,1∶18（m/V,g∶mL）;ethanol concentration,40%;extraction time,40 minutes;the extraction rate of total flavonoids reached 2.740% under these conditions

关 键 词：南瓜花 总黄酮 超声波 提取工艺 

分 类 号：R284.2[医药卫生—中药学]