微波法提取香椿叶总黄酮的工艺条件

The technique of microwave extraction of total flavones from Toona sinensis leaves

研究运用微波提取法提取香椿叶中总黄酮的工艺条件.在单因素试验的基础上,用正交试验法对香椿叶总黄酮的微波提取工艺进行优选,选用L9(34)进行正交试验,以总黄酮的得率为指标,考察乙醇浓度、固液比、微波提取时间、提取温度对香椿叶总黄酮提取量的影响.得到的最佳工艺条件为:乙醇体积分数60%,固液比1∶8(g.mL-1),微波提取时间25 m in,提取温度70℃,提取次数2次.在最佳参数组合下,每克香椿叶可提取总黄酮14.248 1 mg.

A mothed , namely microwave extraction, was used to extract total flavones from Toona sinensis leaves. The optimum extraction process was optimized with orthogonal test. Experiments were made by using L9 （34） orthogonal design with extractive yield of total flavones as the index, investigating the influence of ethanol concentration, extracting temperature, extracting time and the ratio of solid to liquid. Optimum extraction conditions were determined as follows ： temperature 70 ℃, time 25 min, 60% EtOH as extracting solvent, stock ratio 1 ： 8 （ g · mL^-1 ）, microwave extracting for two times. The extractive yield of total flavones from T. sinensis leaves was 14. 248 1mg·g^-1 at the optimum parameters.