超声波辅助提取甜茶黄酮的工艺优化  

Optimization extraction technology of flavonoids from sweet tea

作　　者：程雅芳[1] 杨洋[1] 韦银凤[1] 袁经权[2] 缪剑华[2] 

机构地区：[1]广西大学生命科学与技术学院,南宁530004 [2]广西药用植物园,南宁530023

出　　处：《食品科技》2011年第4期189-193,196,共6页Food Science and Technology

基　　金：广西科技厅科技攻关项目(桂科攻07180063)

摘　　要：采用单因素和正交实验优选乙醇回流提取法,超声波辅助提取法,微波辅助提取法和复合酶辅助提取法分别对广西甜茶中总黄酮的提取工艺,实验结果表明,超声波辅助提取的方法提取率最高,其最佳提取工艺条件为:乙醇浓度为50%(v/v),料液比为1:40,超声波功率和提取时间分别为52W、30min,提取温度为40℃条件下,提取得率可达12.69%。Using experiment of single factor and orthogonal method to optimize the extraction process of flavonoids from Sweet tea by alcohol extraction,ultrasonic extraction,microwave extraction and enzymatic extraction.The result shown that the optimum conditions of ultrasonic extraction are：50%（v/v） ethanol concentration,solid-liquid ratio 1：40,52 W of ultrasonic power,extraction time 30 min,and temperature 40 ℃.Under such condition,the yield of flavonoids compound was 12.69%.

关 键 词：广西甜茶 黄酮 超声波 提取 

分 类 号：R284.2[医药卫生—中药学]