琉璃苣黄酮提取工艺优化研究  

Study on Optimized Extraction of Flavonoids from Borage

作　　者：任吉君[1] 王艳[1] 何丽烂[1] 黄幸[1] 

机构地区：[1]佛山科学技术学院园林系,广东佛山528231

出　　处：《佛山科学技术学院学报（自然科学版）》2015年第2期11-14,共4页Journal of Foshan University(Natural Science Edition)

基　　金：广东省农业攻关项目(2012A020602070)

摘　　要：采用正交试验对影响琉璃苣黄酮萃取的四个因素进行了研究。结果表明,各因素对琉璃苣黄酮萃取的影响强度依次为萃取温度>乙醇浓度>萃取时间>料液比;黄酮萃取优化的参数组合是乙醇浓度68%、萃取温度83℃、萃取时间110 min、料液比1:55,采用该参数组合琉璃苣黄酮萃取量达24.366 mg/g。Four factors were studied by orthogonal experiment, with the extraction yield of flavonoids as the investigation index. The results showed that the influencing order of each factor on the extraction of flavonoids was as follows: extraction temperature>ethanol concentration>extraction time>solid- liquid ratio. The best ultrasonic extraction parameters were as follows: ethanol concentration of 68%, extraction temperature of 83℃,extraction time of 110 min, solid- liquid ratio of 1∶55. Under this condition, the extraction yield of flavonoids could reach 24.366 mg/g.

关 键 词：琉璃苣 黄酮 工艺优化 

分 类 号：R284.2[医药卫生—中药学]