均匀试验设计优化黑莓叶黄酮的提取及组分分析  

Optimized Extraction and Composition Analysis of Flavonoids from Blackberry Leaves

作　　者：周鸣谦[1] 刘云鹤[1] 夏久云 

机构地区：[1]淮海工学院食品工程学院,江苏连云港222005

出　　处：《食品科学》2013年第16期129-133,共5页Food Science

摘　　要：采用均匀试验设计优化黑莓叶黄酮的提取工艺,利用高效液相色谱(HPLC)法分析黑莓叶中黄酮的种类和含量。结果表明:黑莓叶黄酮的最优提取工艺条件为乙醇体积分数65%、提取温度85℃、料液比1:30、提取3次,在此条件下黄酮得率为8.091%;黑莓叶黄酮中含有芦丁、野黄芩苷、木犀草素、槲皮素、芹菜素、山奈酚,其含量分别为3.519、17.342、1.276、1.566、0.928、1.160mg/g,含量最高的为野黄芩苷。研究表明黑莓叶黄酮的含量及种类丰富,可进行进一步深入研究与开发。The uniform design method was applied to optimize the extraction of flavonoids from blackberry leaves and the composition of flavonoids in blackberry leaf extracts was analyzed by HPLC.The optimum extraction conditions for ethanol concentration,temperature,solid-to-solvent ratio and number of repeated extractions were 65%,85 ℃,1：30 and 3,respectively.The extraction yield of flavonoids under the optimized conditions was 8.091%.The resulting blackberry leaf extract contained 3.519 mg/g rutin,17.342 mg/g scutellarin,1.276 mg/g luteolin,1.566 mg/g quercitrin,0.928 mg/g apigenin and 1.160 mg/g kaempferol.This study suggests that blackberry leaves contain a variety of abundant flavonoids and thus deserves intensive research and development.

关 键 词：黑莓叶 黄酮 提取 组分 

分 类 号：S609.9[农业科学—园艺学] TS201.4[轻工技术与工程—食品科学]