紫苏叶中总黄酮的超声波辅助提取工艺优化  

Optimization on extraction of flavonoids from Perilla frutescens leaves by ultrasonic-assisted

作　　者：陈洪彬[1,2] 郑金水 蔡英卿[1,2] 张晨曦[1] 陈明贤 

机构地区：[1]泉州师范学院化学与生命科学学院,福建泉州362002 [2]分子生物学与药物化学福建省高校重点实验室,福建泉州362002 [3]福建省泉州市农业科学研究所,福建泉州362212

出　　处：《食品与机械》2014年第5期232-236,共5页Food and Machinery

基　　金：泉州市科技计划项目(编号:2013Z126);泉州师范学院科技计划项目(编号:2013KJ22)

摘　　要：以总黄酮提取率为指标,通过单因素试验考察液料比、超声时间、乙醇浓度、提取温度对紫苏叶总黄酮提取率的影响,采用响应面分析法对超声波辅助乙醇提取紫苏叶中总黄酮的工艺进行优化。结果表明,紫苏叶总黄酮最佳提取条件为:液料比29∶1(V∶m)、超声时间40min、乙醇浓度45%、提取温度51℃,该条件下紫苏叶中总黄酮的实际提取率为5.41%。The extraction of flavonoids from Perilla frutescens leaves by ultrasonic-assisted was optimized by the simultaneous maximiza- tion of the yield in total flavanoids （TFA）, using the response sur face methodology （RSM）. Four factors （liquid-material ratio, ultra- sonic times, ethanol concentration and extraction temperature） were investigated in the single factor experiments. The results showed that the best optimum extraction conditions of total flavonoids from perilla leaves were determined as： material-liquid ratio： 29 ： 1 （V ： m）, ultrasonic times： 40min, ethanol concentration： 45%, and extraction temperature： 51 ℃. Under this condition, the extraction of total flavonoids is 5.41%.

关 键 词：紫苏叶 总黄酮 超声波 

分 类 号：TQ461[化学工程—制药化工]