超声辅助提取桂皮中总黄酮的工艺研究  

Study on process of ultrasonic wave assisted extraction of total flavonoids from Angelica sinensis(Oliv.) Diels

作　　者：陶亮亮[1] 林华卫[1] 李明旭[1] 李少龙[1] 

机构地区：[1]陕西理工学院化学与环境科学学院,陕西汉中723001

出　　处：《饮料工业》2012年第5期24-27,共4页Beverage Industry

摘　　要：以桂皮为原料,以总黄酮提取率为指标,研究了采用超声辅助提取桂皮中总黄酮的工艺。分别研究了乙醇体积分数、料液比、超声时间、超声温度对黄酮提取的影响,并通过正交试验优化了提取工艺。总黄酮提取的最佳工艺条件是:乙醇体积分数70%、料液比1:35、超声时间30min、超声温度65℃,在此最佳条件下总黄酮提取率可达8.31%。With Angelica sinensis （Oliv.） Diels as the raw material and the extraction rate of total flavonoids as the indicator, the process of ultrasonic wave assisted extraction of total flavonoids from Angelica sinensis （Oliv.） Diels was studied. The factors affecting the extraction were investigated, including the volume fraction of alcohol, solid-liquid ratio, ultrasonic wave time and ultrasonic wave temperature, and the extraction process was optimized by orthogonal tests. The results showed the optimum extraction conditions as follows ： the volume fraction of alcohol 70%, solid-liquid ratio 1 ： 35, ultrasonic wave time 30 min, and ultrasonic wave temperature 65℃. The extraction rate of total flavonoids could reach 8.23% under the optimum conditions.

关 键 词：桂皮 超声 总黄酮 提取工艺 

分 类 号：TQ461[化学工程—制药化工]