橄榄叶黄酮类物质的超声强化提取工艺研究

Study of Using Ultrasound to Intensify the Flavonoids Extraction from Olive Leaves

采用超声强化溶剂提取法提取橄榄叶黄酮,通过单因素实验和正交实验考察了超声提取时间、超声功率、提取液固比、溶剂浓度等因素对黄酮得率的影响,确定了最佳的提取条件。通过抗氧化性比较,表明黄酮提取液的抗氧化性优于BHT和BHA。

Using ultrasound to intensify the flavonoids extraction from olive leaves is studied in this paper. The effects of the ultrasound extraction time, ultrasound power, ration of liquid to solid material and concentration of solution on flavonoids obtained are investigated. The proper extraction condition was determined by the single factors experiments and orthogonal experiments. It was show that the antioxidant ability of flavonoids extraction is better than BHT and BHA.