菊芋叶总黄酮提取工艺优化及含量动态变化  

Extraction and Dynamic Content of Total Flavonoids in Leaves of Helianthus tuberosus

作　　者：郑晓涛[1] 隆小华[1] 刘玲[1] 陈良[1] 刘兆普[1] 

机构地区：[1]南京农业大学资源与环境科学学院江苏省海洋生物学重点实验室,南京210095

出　　处：《天然产物研究与开发》2012年第11期1642-1645,1689,共5页Natural Product Research and Development

基　　金：江苏省农业科技自主创新资金项目(CX(12)1005-06);公益性行业(农业)科研专项经费项目(200903001-05);国家科技支撑项目(2011BAD13B09);中央高校基本业务费项目(Y0201100249);教育部博士点基金(20100097120016);江苏省科技支撑项目(BE2010305;BE2011368)

摘　　要：以菊芋叶为原料,研究了甲醇体积分数、提取温度、提取时间、固液比等因素对菊芋叶总黄酮含量的影响,在单因素试验的基础上,以L9(34)正交试验方法优化总黄酮提取工艺,然后在该工艺条件下研究不同采收时期对菊芋叶总黄酮含量的影响。结果表明:甲醇体积分数、提取温度、提取时间、固液比对菊芋叶总黄酮提取含量均有影响,最佳工艺组合为:用体积分数70%的甲醇,固液比1:30(g/mL),80℃条件下提取2 h,在此条件下,菊芋叶总黄酮含量为7.03%。采收时间对菊芋叶总黄酮含量影响较大,9月份总黄酮含量最高。Leaves of Helianthus tuberosus were used as the raw material to extract total flavonoids. To maximize the extraction of total flavonoids content, technological parameters such as methanol concentration, temperature, extraction time and solid/liquid ratio were investigated by single factor method coupled with L9 （3^4 ） orthogonal array design. The dynamic change of total flavonoids in leaves of H. tuberosua during growth was also examined. The results showed that the maximum extraction of total flavonoids content was obtained by using 70% methanol to extract leaves of H. tuberosus for 2 h at 80 ℃ with a solid/llquid ratio of 1 ： 30. Using this technology, the total flavonoids content in H. tuberosus leaves was 7.03%. The total flavonoids content showed an obvious change along with H. tuberosus growing, and the maximum content was observed in September.

关 键 词：菊芋 总黄酮 提取 工艺优化 含量变化 

分 类 号：TS201.1[轻工技术与工程—食品科学]