莲子心总黄酮不同提取方法的比较与分析  

Comparison and Analysis Five Extraction Methods of Flavonoids from Plumula Nelumbinis

作　　者：吴梅青[1] 

机构地区：[1]湘潭职业技术学院,湖南湘潭411102

出　　处：《食品研究与开发》2014年第22期41-43,共3页Food Research and Development

基　　金：湖南省科技厅基金研究项目(No.2014SK3277)

摘　　要：以莲子心总黄酮提取率、干浸膏得率为指标,对碱溶酸沉法、水提法、常规醇提法、超声波辅助醇提法、微波辅助醇提法提取莲子心黄酮进行比较研究与分析,优化莲子心黄酮的提取工艺。考察5种提取方法对考察指标的影响,并计算综合评价指标Y值。Y值的大小顺序依次为微波辅助醇提法>超声波辅助醇提法>常规醇提法>水提法>碱溶酸沉法。莲子心总黄酮的提取以微波辅助醇提法为佳。To optimize the extract technology of flavonoids for Plumula Nelumbinis. Five methods such as alkali-solution and acid-isolation method, water extraction,ethanol extraction, microwave-assisted ethanol extraction , ultrasonic-assisted ethanol extraction were used to extract flavonoids for Plumula Nelumbinis and also compared and analyzed the flavonoids by adopting the total content of flavonoids and the yield of dry extract as markers.The comprehensive values Y was calculated.Through the comprehensive evaluation of the two markers ,the comprehensive values Y ranked in the order of microwave-assisted ethanol extraction ,ultrasonic-assisted ethanol extraction, ethanol extraction,water extraction,alkali-solution and acid-isolation method. Microwave-assisted ethanol extraction is the optimal method to extract flavonoids for Plumula Nelumbinis.

关 键 词：莲子心 总黄酮 干浸膏 提取方法 

分 类 号：TQ461[化学工程—制药化工]