菥蓂总黄酮提取工艺的优化  

Optimization of the extraction technology of total flavonoids from Thlaspi Arvense Linn herb

作　　者：段曼[1] 周中杰[1] 王立升[1] 庞赛[1] 马荣锴[1] 

机构地区：[1]广西大学化学化工学院,广西南宁530004

出　　处：《食品工业科技》2012年第6期317-319,323,共4页Science and Technology of Food Industry

摘　　要：目的:优化菥蓂总黄酮的索氏提取工艺。方法:采用紫外可见分光光度法,以提取出的总黄酮含量作为评价指标,先后通过单因素实验和正交实验来确定提取菥蓂总黄酮的最佳工艺条件。结果:四因素影响顺序为提取温度>提取时间>料液比>乙醇浓度,菥蓂全草料液比为1∶13,温度180℃下,50%乙醇索氏提取回流2.5h为最佳提取条件,此时,总黄酮提取率为89.047mg/20g。结论:该工艺作为菥蓂提取总黄酮的一种有效手段,可为其工业化提取提供参考。Total fiavonoids from Thlaspi Arvense Linn herb were extracted by soxhlet extractor.On the basis of single factor experiments,the orthogonal experiment was carried out to confirm the optimal extraction conditions.Results showed that the order of the factors was extraction temperature 〉 extraction time 〉 solid-liquid ratio 〉 concentration of ethanol,and the optimal extraction conditions were：the raw material was extracted at ]80~C,in 50% ethanol with the ratio of material to liquid at ! ： t3 for 2.5h, under these conditions the yield of total flavonoids came up to 89.074mg/20g. The process could be used as an effective mean for the extraction of total fiavonoids from Thlaspi Arvense and also supplied consultation for its industrial extraction.

关 键 词：菥蓂 正交实验 总黄酮 工艺条件 

分 类 号：TS201.1[轻工技术与工程—食品科学]