超声波辅助提取山豆根中的黄酮和多糖工艺优化  

Extraction of flavones and polysaccharides from Vietnamese sophora Root by ultrasonic-assisted method

作　　者：赖红芳[1] 黄秀香[1] 陆俊宇[1] 

机构地区：[1]河池学院化学与生命科学系,广西河池546300

出　　处：《食品与机械》2014年第1期196-198,223,共4页Food and Machinery

基　　金：广西教育厅科研立项项目(编号:201106LX584);河池学院科研重点项目(编号:2013ZA-N004)

摘　　要：以山豆根中黄酮和多糖得率为指标,采用超声辅助分别提取山豆根中的黄酮和多糖,通过正交试验法对工艺参数进行优化。结果表明,山豆根中黄酮的最佳提取工艺:以无水乙醇为提取剂,溶液pH值5,料液比1∶45(m∶V),提取时间70min,该条件下提取物中黄酮含量为8.60mg/g;山豆根中多糖的最佳提取工艺:以水为提取剂,料液比1∶30(m∶V),提取时间20min,溶液pH值4.50,提取3次,该条件下山豆根多糖的提取率为6.08%。Studied the optimal technical parameters for extraction fla vones and polysaccharides from Vietnamese sophora Root by ultrasonic-assisted method. The rate of flavones and polysaccharides extraction was used as the technical index, and orthogonal experiment were employed to optimize the factors. The experimental result showed that the optimal conditions of flavones extraction were as follow： extracting solvent, ethanol; pH 5. 0; material / liquid ratio, 1 ： 45（m ： V） ; extraction time, 70 rain. The content of flavones was found to be 8.60 mg/g under the optimal conditions. The optimum conditions of polysaccharides extraction were as followed： extracting solvent, water; pH 4. 5; material/liquid ratio, 1 ： 30（m ： V）; ex traction time, 20 rain; extraction times, 3 times. The content of polysaccharides xqas found to be 6. 08% under the optimal conditions.

关 键 词：超声波 山豆根 提取 黄酮 多糖 

分 类 号：TQ461[化学工程—制药化工]