柽柳核纤孔菌菌丝体总黄酮提取条件的优化  

Optimization of the technology of extracting the total flavones from mycelia of Inocutis tamaricis

作　　者：何培新[1] 耿卢婧[1] 王明艳[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品科技》2011年第11期209-211,共3页Food Science and Technology

基　　金：中国科学院知识创新工程重要方向项目(KSCXZ-YW-N-46-02-04)

摘　　要：在单因素实验的基础上,采用L9(34)正交实验法,以总黄酮得率为考察指标,优化了柽柳核纤孔菌菌丝体总黄酮提取工艺条件。结果表明,影响总黄酮得率的主要因素为乙醇浓度,其次为提取温度和浸提时间,料液比对提取的影响最小;优化的提取工艺为:提取温度30℃、乙醇浓度90%(v/v)、料液比1:25(w/v)、浸提时间24 h;在此条件下,总黄酮得率为88.06mg/100 g菌丝体。Based on the results of single-factor experiments, using L9（34） orthogonal design with extractive yield of total flavones as the index, the extracting technological conditions of the total flavones from mycelia of Inocutis tamaricis were optimized. The results suggested that alcohol concentration was the main factor affected the extracting rate of total flavones, extracting temperature was the second factor, and then was the extracting period and ratio of dosage liqueur. The optimal extraction conditions were determined as follows, extracting temperature 80 %, concentration of alcohol 90%（v/v）, ratio of dosage liqueur of 1：25 （w/v） and extracting period 24 h. Under the best technology, the extractive yield of total flavones from mycelia of I. tamaricis was 88.06 mg/100 g.

关 键 词：柽柳核纤孔菌菌丝体 总黄酮 正交实验 提取 

分 类 号：R284.2[医药卫生—中药学]