猪仔笠黄酮类化合物的提取工艺及其稳定性  

The extraction and stability of flavonoids from Eriosema chinense

作　　者：谢勇平[1] 李清禄[1] 应顺秋 

机构地区：[1]福建农林大学生命科学学院,福建福州350002

出　　处：《福建农林大学学报（自然科学版）》2015年第6期612-617,共6页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：福建省自然科学基金资助项目(2013J01360);福建省教育厅B类科技项目(JB12052)

摘　　要：在单因素试验的基础上,通过正交试验,确认猪仔笠黄酮类化合物的最佳提取工艺为:乙醇含量45%、料液比1∶30、提取温度70℃、提取时间4 h.探讨光照、加热、p H和存放时间对猪仔笠黄酮类化合物稳定性的影响.结果表明:猪仔笠黄酮类化合物在暗室和室内自然光照下较稳定,室外强光照下其含量明显下降;加热对黄酮类化合物稳定性的影响不明显;p H对黄酮类化合物稳定性的影响较大,在p H为5-6时的稳定性最好;猪仔笠黄酮类化合物可存放一定时间,暗室内存放60 d,黄酮类化合物保存率为98.32%.Experiments were carried out to study the optimal extraction condition of flavonoids from Eriosema chinense Vog. using four-factor-five-level orthogonal design. The study investigated key factors including ethanol content（ 35%- 75%）,extraction duration（ 1- 5 h）,material-liquid ratio（ 1∶ 10- 1∶ 50）,extraction temperature（ 50- 90 ℃）. Results implied that the optimal extraction parameter was to set material-liquid ratio at 1 ∶ 30 with 45% ethanol and be extracted at 70 ℃ for 4 h. Stability of flavonoids was discussed by examining parameters such as light,heat,p H and stored time. Results showed that flavonoids from E.chinense were more stable in dark than illuminated conditions. Flavonoids content dropped to 91. 74% in bright outdoor in 5 days,compared with 99. 82% in darkroom. p H greatly affected stability of flavonoid with p H 5- 6 being the optimal storage acidity. Heat and store time exhibited less effect on the stability of flavonoids than the other two parameters. Flavonoids content remained at 98.32% after 60 days in darkroom.

关 键 词：猪仔笠 黄酮类化合物 提取工艺 稳定性 

分 类 号：TQ28[化学工程—有机化工]