超声辅助提取裕丹参总黄酮工艺的优化  

Optimation on Ultrasonic-assisted Extraction of the Total Flavonoids from Salvia miltiorrhiza

作　　者：倪帆呈 江喜梅 李金贵 杨双旭 周炎花 NI Fancheng;JIANG Ximei;LI Jingui;YANG Shuangxu;ZHOU Yanhua(Zhangzhou College of Science&Technology,Zhangpu 363200,China;Nanjing Rongdian Food Technology Co.,Ltd.,Nanjing 211399,China)

机构地区：[1]漳州科技职业学院,福建漳浦363200 [2]南京融点食品科技有限公司,江苏南京211399

出　　处：《现代食品》2022年第22期81-84,88,共5页Modern Food

基　　金：福建省科技厅星火计划项目“含茶食品的开发及茶副产物在日化中的应用”(2021s0051);福建省教育厅科技项目“丹参红茶加工工艺的研究”(JAT191646);福建省科技特派员专项资金“2020年福建省个人科技特派员”(2020060014)。

摘　　要：以裕丹参根为主要原材料,采用超声波辅助提取黄酮类化合物。以黄酮得率为主要指标,通过单因素、正交实验确定了最优工艺:料液比(g∶mL)1∶10、提取温度50℃、时间40 min、乙醇浓度50%。在此最佳条件下,裕丹参总黄酮的得率达4.81%。超声波辅助提取裕丹参总黄酮可行、快速、可靠和高效。Salvia miltiorrhiza root was used as the main raw material for the extraction of flavonoids with the aid of ultrasonic waves.The optimal process was determined by single-factor and orthogonal tests with the flavonoid yield as the main index:material-liquid ratio(g∶mL)1∶10,extraction temperature 50℃,time 40 min,and ethanol volume fraction 50%.Under these optimal conditions,the yield of total flavonoids of Salvia miltiorrhiza reached 4.81%.The ultrasonic-assisted extraction of total flavonoids from Salvia miltiorrhiza was feasible,rapid,reliable and efficient.

关 键 词：超声波 裕丹参 总黄酮 提取 

分 类 号：R284.2[医药卫生—中药学]