败酱草中总黄酮的提取工艺优化及含量动态变化  

Extraction and the Dynamic Content of Total Flavonoids in Patrina

作　　者：兰桃芳[1] 卢佳崐[1] 李雪菲[1] 刘信嘉[1] 朴丽[1] 孟良玉[1] 

机构地区：[1]渤海大学化学化工与食品安全学院,辽宁锦州121013

出　　处：《湖北农业科学》2011年第11期2301-2304,共4页Hubei Agricultural Sciences

基　　金：渤海大学博士启动基金项目(BSQD2010-006)

摘　　要：以败酱草为原料,分析提取时间、料液比、提取温度、乙醇体积分数等因素对败酱草总黄酮含量的影响,以L9(34)正交试验方法优化总黄酮的提取工艺,然后在该工艺条件下考察了不同部位、不同采摘时期败酱草中总黄酮含量的动态变化,同时也对超声波在提取败酱草中总黄酮的效果进行了探索。结果表明,提取时间、料液比、提取温度、乙醇体积分数对败酱草总黄酮含量均有影响;败酱草中总黄酮提取的最佳工艺组合为体积分数为50%的乙醇以1∶20的料液比在60℃条件下提取2.0 h;引入超声波技术后,提取总黄酮的含量有所提高;同时发现败酱草嫩叶中总黄酮的含量最高。Patrina was used as the raw material to extract total flavonoids;and the dynamic change of flavonoids in patrina during growth was examined.To optimize the extraction techniques of total flavonoids,technological parameters including extraction time,solid to liquid ratio,temperature and ethanol concentration were investigated by single factor method coupling with L9（34） orthogonal array design.Meanwhile,the effect of ultrasonic was also studied.Results showed that the maximum extraction ratio of total flavonoids was obtained by using 50% ethanol with a solid to liquid ratio of 1∶20 and extracting for 2.0 h at 60℃.The content of total flavonoids was increased by using ultrasonic technique,and was the highest in tender levels of patrina.

关 键 词：败酱草 总黄酮 超声波 含量变化 

分 类 号：S567.9[农业科学—中草药栽培] R284.2[农业科学—作物学]