葛根总黄酮提取新工艺的研究

Study on New Technique of Total Isoflavones Extraction from Puera ria Lobata

采用微波辅助浸取新工艺从葛根中提取总黄酮.通过单因素和正交实验相结合的方法,研究了新工艺的实验条件.结果表明:在常压下,当微波功率为700 W,葛根粒度为80目,预泡1 h,固液比为1:25,乙醇溶剂浓度为60%,微波辐射40 s,间歇辐射3次,可得到最佳提取率83.92%,比传统回流浸取和超声浸取葛根总黄酮工艺具有快速、节能和浸取率高等优点.

The new technique of Microwave - assisted leaching was used to separate the total isoflavones from pueraria lobata. The experimental conditions of the new technique were studied by single factor and orthogonal experiments. The results showed that the optimum leaching yield of 83.92% could be obtained when microwave power was 700 W, grinding degree 80 mesh, pre - leaching time 1 h, ratio of solid to liquid 1 ： 25, alcohol concentration 60%, three times of radiation and 40s for each time at normal pressure. The new technique has the advantages of faster leaching, lower energy consumption and higher leaching efficiency compared with normal reflux and ultrasonic leaching methods.