新疆大沙枣总黄酮提取工艺的研究  

Extraction Process of Total Flavonoids from Elaeagnus angustifolia L.

作　　者：买尓哈巴.艾合买提 祖力皮亚.玉努斯 

机构地区：[1]新疆大学生命科学与技术学院,乌鲁木齐830046

出　　处：《食品工业》2013年第10期121-125,共5页The Food Industry

摘　　要：采用分光光度法,以芦丁为标准品测定大沙枣中总黄酮含量,优化新疆大沙枣总黄酮提取工艺。在提取过程中通过单因素试验分析了乙醇体积分数、提取温度、提取时间和料液比对提取率的影响。在单因素试验的基础上通过正交设计法进行试验,优化大沙枣总黄酮提取工艺条件。结果表明,以总黄酮含量为考察指标,影响大沙枣总黄酮提取的主次因素为:料液比>提取温度>乙醇体积分数>提取时间,大沙枣中总黄酮的最佳提取工艺条件为:料液比为1︰14(g/mL),提取温度为80℃,乙醇体积分数为30%,提取时间为90min。该提取工艺对大沙枣总黄酮提取率较高。Flavonoids in Elaeagnus angustifolia L. was investigated by spectrometric method with rut-in as standard material and the extraction process was optimized. During the extracting process, four main factors including concentration of ethanol, extraction temperature, and extraction time, solid to liquid ratio were studied by using single factor analysis method. Orthogonal experiment was used to optimize the best extraction process. It was showed that influencing extraction efficiency were as follows： solid to liquid ratio〉extraction temperature〉concentration of ethanol〉extraction time. The results showed that the best extracting condition of Elaeagnus angustifolia L. was： liquid to solid ratio 1 ： 14 （g/mL）, extraction temperature 80℃, ethanol concentration 30%vol and extraction time 90 min. The extraction rate of this technique on extraction of flavonoids is high.

关 键 词：大沙枣 总黄酮 提取工艺 

分 类 号：TQ461[化学工程—制药化工]