野生藜蒿叶中黄酮类化合物的提取工艺  

Extraction of Flavonoids from Wild Artemisia Selengensis Turcz Leaves

作　　者：涂宗财[1] 毛沅文[1] 李志[1] 王辉[1] 黄小琴[1] 尹月斌[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《南昌大学学报（工科版）》2011年第3期234-238,共5页Journal of Nanchang University(Engineering & Technology)

基　　金：国家科技型中小企业技术创新基金资助项目(09C26213604441)

摘　　要：用响应面分析法优化超声辅助提取野生藜蒿叶中黄酮类化合物的工艺。在单因素基础上,选取液固比、乙醇体积分数、超声时间和提取温度4个主要因素,以黄酮类化合物得率为响应值,用响应面分析法优化黄酮类化合物的超声辅助提取工艺。实验结果表明:鄱阳湖野生藜蒿叶中黄酮类化合物的最佳提取工艺参数为液固比451、乙醇体积分数71.2%、超声时间39.5 min、提取温度72℃、提取2次,在此条件下黄酮得率为3.623%。Optimization of ultrasonic-assisted extraction of flavonoids from wild artemisia selengensis turcz leaves was investigated using response surface methodology. Based on the single factor tests, ratio of liquid to solid, ethanol concentration, extraction time and temperature were selected as the main factors. The yield of flavonoids was used as the responsive value, the response surface methodology was employed to optimize the ultrasonic-assisted extraction of flavonoids. The results showed that the optimum extraction conditions were as follows：with a ratio of liquid to solid of 45 mL/g and 71.2% ethanol as the extraction solvent,twice extraction at 72℃ for 39.5 min each time,and un- der these conditions the extraction yield was 3. 623 %.

关 键 词：野生藜蒿 黄酮类化合物 响应面 超声辅助提取 

分 类 号：TS207.3[轻工技术与工程—食品科学]