苦瓜总黄酮提取工艺

A Study on Extraction Technology of Total Flavonoids in Balsam Pear

以不同体积分数的乙醇、提取时间、固液比及提取温度等条件对苦瓜总黄酮的提取进行正交设计试验 ,并以芦丁为标准品 ,用分光光度法在 5 0 0nm处测定各提取液的总黄酮含量。结果显示 :乙醇提取法最佳工艺组合为A3B1C3D2 ,即乙醇体积分数 90 %,提取时间 3h ,固液比 1g∶60mL ,提取温度 70℃。

The total flavonoids were extracted from balsam pear with different extracting conditions by conducting the orthogonal experiments. Rutin was used as a standard compound and the total flavonoids of balsam pear was quantitated by measuring the absorbance at 500 nm by spectrometric method. The results indicated the optimm extracting condition of the ethanol digestion method being A 3B 1C 3D 2, i.e., 90% ethanol as solvent, extracting time of 3h, ratio of solid to liquid as 1∶60 and temperature of extraction at 70℃. The results provides pharmaceutical in formation of flavonoids from balsam pear.