柿叶中总黄酮的超声提取工艺研究  

Study on the extraction process of total flavonoids in persimmon leaves

作　　者：杨露[1] 李小芳[1] 罗开沛 刘海霞[1] 林浩[1] 严敏嘉 吴超群[1] 

机构地区：[1]成都中医药大学药学院中药材标准化教育部重点实验室四川省中药资源系统研究与开发利用重点实验室--省部共建国家重点实验室培育基地,四川成都611137

出　　处：《中药与临床》2016年第6期27-30,共4页Pharmacy and Clinics of Chinese Materia Medica

基　　金：四川省教育厅重点项目(15ZA0094);成都中医药大学研实践创新课题重点项目(ky2015-004)

摘　　要：目的:考察超声法提取柿叶中总黄酮的最佳工艺。方法:通过单因素试验,考察不同乙醇浓度、溶剂用量、超声时间及超声温度对柿叶中总黄酮得率的影响,在此基础上采用超声提取法,以正交试验优选出柿叶总黄酮的最佳提取工艺。结果:各因素对柿叶总黄酮得率的影响顺序为:乙醇浓度>超声温度>超声时间>溶剂用量。柿叶总黄酮最佳提取工艺为:以40倍量的40%乙醇为溶剂,在60℃下超声50 min,柿叶总黄酮得率为6.36%。结论:超声法提取柿叶总黄酮操作简单,稳定可行。Objective:To investigate the optimal ultrasonic extraction of total flavonoids in persimmon Leaves. Method:The effects of different factors including ethanol concentration,solvent consumption,ultrasonic time and ultrasonic temperature on the yield of flavonoids in persimmon leaves were investigated using single factor test. On this basis,the extraction process of persimmon leaf total flavonoids was optimized using ultrasonic extraction method with orthogonal test. Result:The influence of various factors on the persimmon leaf total flavonoids yield was in the order as:ethanol concentration> ultrasonic temperature> ultrasonic time> solid-liquid ratio. The optimum extraction process of persimmon leaf total flavonoids was as follows:40 volume of 40% ethanol as solvent,ultrasonic extraction at 60 ℃ for 50 min with the total flavonoids of 6.36%. Conclusion:Ultrasonic extraction of persimmon leaf total flavonoids is simple,stable and feasible.

关 键 词：柿叶 总黄酮 提取工艺 超声波 

分 类 号：R284.2[医药卫生—中药学]