黄芩总黄酮超声提取工艺研究  

Study on ultrasonic extraction techniques of total flavones from Scutellaria baicalensis Georgi

作　　者：项昭保[1] 赵顺[1] 何从林[1] 刘毅[1] 

机构地区：[1]重庆邮电大学生物信息学院,重庆400065

出　　处：《食品工业科技》2013年第13期202-204,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(81102790);重庆市大学生创新训练计划项目(201310617018)

摘　　要：目的:优选超声波法提取黄芩总黄酮的工艺条件,为工业化生产中提取黄芩总黄酮提供参考。方法:采用超声波法提取黄芩中总黄酮,通过正交实验确定最佳提取工艺。结果:最佳提取工艺为超声温度60℃,液固比14∶1(mL/g),甲醇浓度80%,超声时间50min,此条件下的总黄酮得率为7.06%。且四个因素对黄芩总黄酮提取的影响程度依次如下:液固比>提取温度>提取时间>溶剂浓度。结论:该工艺提取简便、快速、得率高,为工业应用提供了精确有效的参考标准,为广泛开发利用黄芩资源提供了良好的参考价值。Objective： The ultrasonic extraction technique of total flavones was optimized in order to provide a reference for extracting total flavones from Scutellaria baicalensis Georgi. Methods. On the basis of single factor experiments, the orthogonal experiment was used in the optimization of ultrasonic extraction technological parameters for obtaining good yield rate of total flavones.Results;The optimum conditions were as follows.the ratio of liquid to solid 14：1 （ mL/g）, emperature 60℃, methanol concentration 80%, ultrasonic time 50min. Under this condition,the yield of total flavones was 7.06%.And the effect of the four factors on the yield rate was as follows. liquid-to-solid ratio 〉 extraction temperature 〉 extraction time 〉 solvent concentration.Conclusion：This ultrasonic extraction technique was simple and rapid ,which had good yield rate.Furthermore,this study offered not only an accurate and effective reference standard for industrial applications, but also a good reference value for widely exploitation and utilization of Scutellaria baicalensis resource.

关 键 词：黄芩 总黄酮 超声提取 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]