留兰香总黄酮提取工艺研究  

Study on the extraction process of total flavonoids from Mentha spicata L.

作　　者：罗强[1] 龙晓英[1] 刘昌顺[1] 郑玉蓉[1] 卢耀文[1] 

机构地区：[1]广东药科大学中药学院,广东广州510006

出　　处：《广东药学院学报》2016年第2期149-152,共4页Academic Journal of Guangdong College of Pharmacy

基　　金：国家自然科学基金项目(81573353)

摘　　要：目的优化留兰香(Mentha spicata L.)总黄酮的提取工艺。方法以留兰香总黄酮得率为指标,采用单因素试验和L9(34)正交试验设计,研究乙醇体积分数、固液比、提取时间3个因素对总黄酮得率的影响;在此基础上,通过改变温度进一步研究静态提取和动态提取对留兰香总黄酮得率的影响。结果留兰香总黄酮最佳提取工艺条件为:乙醇体积分数50%,提取温度(动态提取)90℃,料液比1∶12(首次提取需多加入2倍溶媒),提取2次,每次提取1.5 h,总黄酮得率为6.50%。结论该提取工艺经济、稳定、可行,为留兰香进一步开发利用提供了依据。Objective To study the extraction process of total flavonoids from Mentha spicata L. Methods With the yield of total flavonoids as the evaluation index,the orthogonal design was used to optimize the extraction process of total flavonoids with three factors which were ethanol concentration,solvent volume,and the extraction time. On the Basis of optimal conditions,the effects of the static and dynamic extraction caused by temperature on extraction of total flavonoids from Mentha spicata L. were investigated. Results The optimum process parameters were as follows： ethanol concentration of 50%,temperature of 90 ℃,solidliquid ratio of 1 ∶ 12（ adding two-fold ratio of solid to liquid）,extraction times of 2 times and 1. 5 h each time. The content of total flavonoids in Mentha spicata L. was 6.50%. Conclusion The optimum extraction process is economical,stable and feasible which can provide reference for the development of Mentha spicata L.

关 键 词：留兰香 总黄酮 正交试验 提取工艺 

分 类 号：R284.2[医药卫生—中药学]