迷迭香总黄酮的提取工艺  

Study on Extraction Process of the Total Flavonoids from Rosmarinus officinalis L.

作　　者：陈宝[1] 张立颖[2] 沈芳[1] 樊红日[2] 刘雄民[1] 冯龙[1] 

机构地区：[1]广西大学化学化工学院,广西南宁530004 [2]广西工业职业技术学院食品与生物工程系,广西南宁530001

出　　处：《食品研究与开发》2013年第17期20-22,共3页Food Research and Development

基　　金：计划内横向课题"迷迭香天然香精与天然抗氧化剂生产工艺流程"(BB040085);广西大学"大学生创新创业训练计划"创新训练(201120);广西工业职业技术学院科研基金(桂工业院科研2012003005);广西教育厅项目"迷迭香精油及抗氧化剂联合提取新工艺研究"(2013YB331)

摘　　要：研究迷迭香中总黄酮的最佳提取工艺。采用单因素试验和正交试验考察乙醇浓度、料液比、提取时间和提取温度对总黄酮提取率的影响。结果表明,迷迭香总黄酮最佳提取工艺条件为:乙醇浓度50%,料液比1∶20(g/mL),提取时间4 h,提取温度90℃,在此条件下总黄酮提取率达6.31%。The best extraction process of total flavonoids from Rosmarinus officinalis L. was studied. The factors that affect the extraction ratio were investigated by single factor and orthogonal experiments, including the concentration of solvent, the liquid-to-solid ratio, extraction time and extraction temperature. The results showed that the optimum conditions were as follows： ethanol concentration was 50 %, solid-liquid ratio was 1 ： 20 （g/mL）, extraction time was 4 h and temperature was 90 ~C. Under the optimum conditions the extraction yield was 6.31%.

关 键 词：迷迭香 总黄酮 正交试验 提取工艺 

分 类 号：TQ914[化学工程]