油橄榄叶中总黄酮的提取工艺优化  

Optimization of Extracting Total Flavonoids from Olive Leaf

作　　者：罗茜[1] 

机构地区：[1]西昌学院轻化工程学院,四川西昌615013

出　　处：《湖北农业科学》2014年第6期1406-1408,1425,共4页Hubei Agricultural Sciences

基　　金：四川省教育厅科研项目(12ZB123)

摘　　要：以油橄榄(Olea europaea L.)叶片为原料,以芦丁为对照品,以乙醇体积分数、提取温度、料液比、回流时间为考察因素,以总黄酮提取率为指标,先通过单因素试验,再采用正交试验设计优选提取工艺。结果表明,最佳提取工艺为乙醇体积分数90%、提取温度60℃、料液比1∶19、回流时间1.5 h,在此条件下,总黄酮的提取率为2.280%。该提取工艺合理、简单,可用于大规模生产。Using olive leaf as materials,rutin as control,and ethanol concentration,extraction temperature,material to solvent,refluxing extraction time as evaluation factors and the extraction rate of the total flavonoids as an indicator,the technology extracting the total flavonoids from olive leaf was optimized with single-factor experiment and orthogonal design.The results showed that the optimal technology were ethanol concentration 90％,extraction temperature 60 ℃,material to solvent 1∶19,refluxing extraction time 1.5 h.The extraction ratio of flavonoids was 2.2815％ under the optimized conditions.The extraction method was reasonable and simple,and could be used for industrial production.

关 键 词：正交设计 油橄榄(Olea europaea L )叶 总黄酮 

分 类 号：S667.5[农业科学—果树学] TS201.2[农业科学—园艺学]