蒲公英黄酮的提取工艺优化  

Optimization of Extraction Process of Dandelion Flavonoids

作　　者：范萌[1] 曹晓玲[1] FAN Meng;CAO Xiaoling(Wuhan Institute of Biological Engineering,Wuhan 430415,China)

机构地区：[1]武汉生物工程学院,湖北武汉430415

出　　处：《现代食品》2022年第1期170-173,共4页Modern Food

摘　　要：蒲公英药用价值很高,含有多种活性物质,其中黄酮类活性物质广泛应用于现代药理学。本实验以蒲公英为原料,利用乙醇浸提法进行黄酮的提取,以黄酮的提取率作为指标,在单因素实验的基础上设计响应面实验优化提取参数。实验结果表明,最佳提取工艺组合参数为乙醇浓度53%、提取温度51℃、液料比21:1 (mL:g)、浸提时间25 min,黄酮提取率可达4.86%。Dandelion has a high medicinal value and contains a variety of active substances,among which flavonoids are widely used in modern pharmacology.In this experiment,dandelion was used as the raw material,and the flavonoids were extracted by ethanol extraction method,and the flavonoid extraction amount was used as the index. Based on the single factor experiment,a response surface experiment was designed to optimize the extraction parameters.The experimental results show that the best combination parameters of extraction process are ethanol concentration 53%,extraction temperature 51 ℃,liquid-to-material ratio 21:1(mL:g),extraction time 25 min,and the extraction rate of flavonoids can reach 4.86%.

关 键 词：蒲公英 黄酮 提取工艺 响应面 

分 类 号：TQ461[化学工程—制药化工]