余甘子总多酚提取工艺优化研究  

Optimization of the Technology for Extracting Total Polyphenols of Phyllanthus emblica

作　　者：郭炳春 沈明娟[1] 叶征美 李欣欣[1] 李永裕[1] 吴少华[1] 

机构地区：[1]福建农林大学园艺学院,福建福州350002

出　　处：《热带作物学报》2013年第12期2479-2483,共5页Chinese Journal of Tropical Crops

基　　金：高等学校博士学科点专项科研基金(No.20113515120016);福建省自然科学基金项目(No.2011J05050);国家大学生创新性实验计划项目(No.201310389006)

摘　　要：以余甘子果实干粉为材料,通过单因素和正交试验研究了提取溶剂、浸提时间、乙醇浓度、浸提温度、提取次数、料液比等6个因素对余甘子多酚提取得率的影响。结果表明,多种溶剂浸提余甘子多酚的提取率,以乙醇最好,在本实验考查范围内,乙醇水溶液提取余甘子多酚的最佳工艺条件为浸提温度50℃、浸提时间2 h、乙醇浓度60%、提取次数2次和料液比1∶25,在此条件下余甘子多酚提取得率最高,达到145.85 mg/g。In this paper,emblica polyphenol was extracted from dried emblica fresh.The effects of extraction solvent,extraction time,alcohol concentration,extraction temperature,extraction times and solid-liquid ratio on the yield of emblica polyphenol were studied.The results showed that alcohol was the best solvent,and the optimal parameters for the method were as follows：alcohol concentration 60％ with solid （g）-liquid （mL） ratio of 1：25 at 50 ℃ for 2 hours extracted twice.The best yield of polyphenol could be up to 145.85 mg/g.

关 键 词：余甘子 水溶液提取法 多酚 提取得率 

分 类 号：R284.1[医药卫生—中药学]