开封食用黄菊总黄酮提取工艺的研究  

Studies on Extraction Technology of Total Flavonoids from Edible Yellow Chrysanthemum in Kaifeng

作　　者：韩艳霞[1] 焦婵[1] 侯彦喜[1] 曹红霞[1] Han Yanxia;Jiao Chan;Hou Yanxi;Cao Hongxia(College of Material and Chemical Engineering,Kaifeng Key Laboratory of Fermented Food,Kaifeng Engineering Technology Research Centre of Fermented Food,Kaifeng University,Kaifeng,Henan 475004,China)

机构地区：[1]开封大学材料与化学工程学院、开封市发酵食品重点实验室、开封市发酵食品工程技术研究中心,河南开封475004

出　　处：《化学世界》2023年第6期441-444,共4页Chemical World

基　　金：开封市科技攻关计划(No.2102007)资助项目。

摘　　要：研究开封食用黄菊的总黄酮提取的最佳工艺条件.采用热回流溶剂提取法,以总黄酮浸提量为主要评判指标,以单因素试验研究各影响因素,通过L9(34)正交试验法优化提取工艺.热回流溶剂提取法最优工艺条件为:温度65℃、时间60min、乙醇体积分数为85%、w(黄菊花)∶w(乙醇)比为1∶20,在该条件进行3次验证试验,开封食用黄菊的总黄酮平均提取率为5219mg/g.该工艺具有较高的总黄酮浸提量,且工艺条件简单、成本低,具有工业生产的可能性.This work is to study the optimum conditions of extracting total flavoids from edible yellow chrysanthemum in Kaifeng.The extraction process of total flavonoids was optimized by L 9(34)orthogonal test,and the extraction yield of total flavonoids was used as the main evaluation index.The optimum extraction conditions are as follows:temperature 65℃,time 60 min,volume fraction of ethanol 85%,w(yellow chrysanthemum)∶w(ethanol)ratio 1∶20.The average extraction rate of total flavoids of yellow chrysanthemum from Kaifeng was 52.19 mg/g.This technology has the advantages of high total flavonoids extraction,simple process conditions and low cost so that it may be employed for industrial production.

关 键 词：开封食用黄菊 总黄酮 正交试验 提取工艺 最优化 

分 类 号：O622.4[理学—有机化学]