橄榄总黄酮的超声提取工艺研究

Study on Ultrasonic Extraction Techniques of Total Flavone from chinese olive

目的优选橄榄总黄酮最佳超声提取工艺。方法采用正交实验法,以提取液中总黄酮含量为考察指标,对影响总黄酮提取工艺的因素进行了研究。结果实验设计三因素中乙醇浓度有显著影响。结论橄榄总黄酮得的最佳超声提取工艺为即用6倍量80%乙醇,提取40min。

OBJECTIVE To establish the optimal condition for ultrasonic extraction of total flavone From Chinese Olive. METHODS The conditions for the extraction were studied by the orthogonal experimental design as guided by the content of total flavonoids present in the extract. Filter paper chromatography analysis was used for identification while ultraviolet spectrophotometry was used to determine the total flavone content. RESULTS A significant effect was observed in the concentration of alcohol. CONCLUSION Inspected with the index of total flavone, the best techinique is A2B2C3 ,that is , adding eight times the amount of 80% alcohol and ultrasonic extraction for 40 minutes.