荞麦籽壳中芦丁的微波辅助提取工艺的SPSS正交设计优化  

Optimization of microwave-extraction technology of flavonoids from shells of tarlary buckwheat by SPSS 17.0

作　　者：许良[1] 席海山[1] 藏洪禹[1] 包玉敏[1] 刘景林[1] 

机构地区：[1]f内蒙古民族大学化学化工学院,内蒙古通辽028042

出　　处：《计算机与应用化学》2012年第6期719-722,共4页Computers and Applied Chemistry

基　　金：国家自然科学基金项目(30760299、81060258);内蒙古自然科学基金项目(2010MS0206);内蒙古民族大学创新团队项目基金

摘　　要：采用正交试验法对荞麦籽壳中的芦丁的微波辅助提取法工艺进行优化。选用料液比、提取时间、微波功率、提取次数作考察因素,以荞麦籽壳中芦丁提取率为指标,用高效液相色谱法(HPLC)检测样品中芦丁含量。试验设计及数据处理运用SPSS17.0软件。结果表明,微波辅助提取荞麦籽壳中芦丁的最佳工艺为:用75%乙醇在450W微波功率下提取4分钟,提取3次。在优化的实验条件下,微波辅助提取法提取荞麦籽壳中芦丁中的黄酮类成分的效果明显优于乙醇回流提取法。Using the orthogonal experiment to optimize the microwave-extraction technology of flavonoids from shells of tarlary buckwheat. The solid-liquid ratio, extraction time, microwave power and times of extraction were selected as factors, the extraction ratio of rutin from shells of tarlary buckwheat was selected as index. The SPSS 17.0 software was used to analyze the experimental data. The concentration of Rutin was determined by High-performance liquid chromatography. The results showed the optimal processing parameters are ethanol concentration was 75 %, material proportion ratio was 1：20, microwave power was 450 W, extraction time was 6 min, extracting for 3 times. Under above conditions, the extraction yield of rutin was better than the reflux extraction method.

关 键 词：荞麦籽壳 芦丁 提取工艺 SPSS 

分 类 号：R285.5[医药卫生—中药学]