五色梅全草总黄酮的提取工艺研究  

Research of Extraction of Total Flavonoids from Lantana Camara

作　　者：邓金生 邓明玉 方岱溶 何秋星[2] Deng Jinsheng;Deng Mingyu;Fang Dairong;He Qiuxing(Guangzhou Jinshengmei Fine Chemical Co.,Ltd.,Guangzhou 510000;Guangdong Pharmaceutical University,Guangzhou 510006,China)

机构地区：[1]广州今盛美精细化工有限公司,广东广州510000 [2]广东药科大学,广东广州510006

出　　处：《广东化工》2021年第18期45-47,共3页Guangdong Chemical Industry

摘　　要：本文以五色梅全草为研究对象,分别运用单因素实验与正交设计试验,采用超声醇提法生产工艺提取五色梅全草的总黄酮。研究结果表明五色梅全草总黄酮提取条件:乙醇浓度为65%,提取温度为50℃,液料比为50︰1,提取时间为30 min,超声功率为200 W,最佳条件下所得总黄酮质量分数为39.27%。In this paper,the whole plant of five-color plum is used as the research object,single factor experiment and orthogonal design experiment are used respectively,and the total flavonoids of the whole plant of five-color plum is extracted by the ultrasonic alcohol extraction method.The results of the study showed that the extraction conditions of total flavonoids from the whole five-color plum plant were as follows:ethanol concentration was 65%,extraction temperature was 50℃,liquid-to-material ratio was 50︰1,extraction time was 30 min,ultrasonic power was 200 W,and the quality of total flavonoids obtained under optimal conditions The score is 39.27%.

关 键 词：五色梅 总黄酮 醇提法 超声 正交实验设计 

分 类 号：TQ[化学工程]