勐库大叶茶中总黄酮最佳提取工艺的研究  

Study on the Optimum Extraction Progress of Total Flavonoids in Mengku Tea

作　　者：周银丽[1,2] 白建波[1] 邓玉华 黄继文 王朝光[1] 张虹[1] 

机构地区：[1]红河学院云南省高校农作物优质高效栽培与安全控制重点实验室,蒙自661100 [2]云南农业大学农业生物多样性应用技术国家工程研究中心 [3]广西国有黄冕林场

出　　处：《农业研究与应用》2014年第1期1-4,共4页Agricultural Research and Application

基　　金：云南省高校"农作物优质高效栽培与安全控制重点实验室"建设经费资助项目;"红河学院植物保护硕士点建设项目资助"

摘　　要：黄酮类化合物具有多种药理作用,勐库大叶茶中含有丰富的黄酮类物质。本试验采用乙醇恒温浸提的方法提取勐库大叶茶中的总黄酮,并结合正交试验选择出最佳的提取工艺条件。结果表明4因素对勐库大叶茶中总黄酮提取得率影响的主次顺序为乙醇浓度>固液比>提取温度>提取时间,最佳提取工艺条件为乙醇浓度70%、料液比1g:30 mL、提取温度85℃、提取时间2.0 h,在此条件下总黄酮的提取率为2.096%。Mengku tea is rich in flavonoids that contain various pharmacological effects. The total flavonoids were extracted by the ethanol thermostatic extraction, and the optimum extraction conditions were selected by the orthogonal experiment. The results indicated that the 4 factors which affect the extraction rate of total flavonoids ranked in order were as follows： ethanol concentration〉solid-liquid ratio〉extraction temperature〉extraction time, and the optimum extraction conditions were ethanol concentration 70 %, solid-liquid ratio 1.0 g/30 ml, extraction temperature 85 ℃ and extraction time 2 h. the extraction rate of total flavonoids was 2.096 % under these conditions.

关 键 词：勐库大叶茶 总黄酮 正交试验 最佳工艺 

分 类 号：TQ461[化学工程—制药化工]