超声波辅助提取枸杞中黄酮类物质的研究  

Research on Ultrasonic Assisted Extraction of Flavonoids from Goji Berry

作　　者：姚英[1] 王博 Yao Ying;Wang Bo(Taiyuan Institute of Technology,Taiyuan Shanxi 030008,China;Saiding Engineering Co.,Ltd.,Taiyuan Shanxi 030032,China)

机构地区：[1]太原工业学院,山西太原030008 [2]赛鼎工程有限公司,山西太原030032

出　　处：《山西化工》2025年第1期109-110,119,共3页Shanxi Chemical Industry

摘　　要：为了提高枸杞的利用率及黄酮类物质的来源,本文探究了超声波辅助提取枸杞中黄酮类物质的工艺,以黄酮类物质提取率为考察指标,探究了提取剂的种类、乙醇体积分数、料液比、提取时间、提取温度对黄酮提取率的影响。结果表明:最佳提取剂为乙醇,乙醇浓度为80%,最佳提取时间为30 min,最佳料液比为1∶20,最佳温度为60℃时,黄酮类物质的提取率最佳。该研究为枸杞的综合利用提供了新思路和研究基础。In order to improve the utilization rate of wolfberry and the source of flavonoids,this article explores the process of ultrasound assisted extraction of flavonoids from wolfberry.The extraction rate of flavonoids is used as the evaluation index,and the effects of the type of extraction agent,ethanol volume fraction,solid-liquid ratio,extraction time,and extraction temperature on the extraction rate of flavonoids are investigated.The results showed that the optimal extraction agent was ethanol,with an ethanol concentration of 80%,an optimal extraction time of 30 minutes,an optimal solid-liquid ratio of 1:20,and an optimal temperature of 60℃,resulting in the best extraction rate of flavonoids.This study provides new ideas and research basis for the comprehensive utilization of wolfberry.

关 键 词：枸杞 超声波辅助 黄酮类 

分 类 号：R284.2[医药卫生—中药学]