扯根菜栽培苗中总黄酮的提取

Total Flavone Extraction from Cultivated Plant of Penthorum Chinense Pursh

以扯根菜为材料,在70%的乙醇中以50%功率超声波处理30min,以单因素分析为基础,采用正交试验考察乙醇浓度、料液比、提取时间、提取温度4个因素对扯根菜中总黄酮得率的影响.扯根菜中总黄酮最佳提取工艺为超声波处理后,水浴浸提法用20倍原料重的50%乙醇在70℃条件下浸提1.5h,其提取率为7.71%.为生产中以扯根菜为材料高效率提取黄酮提供了一定的实验依据.

The condtitions for total flavone extraction from Penthorum chinense Pursh were investigated. Prior to extraction, the materials were treated by 70% ethanol in 50% power of ultrasonic for 30 min, and four factors,i, e. ethanol concentration, ratio of material to liquid, extraction time and temperature, were tested via orthogonal design to review their effects extaction rate of total fiavonoids, based on single factor analyisis. It was found that the superior extaction conditions were optimized as following： After ultrasonic treatment, the materials were incubated by 20 folds of 50% ethanol in 70℃ for extraction 1.5h, then 7.71% of extraction rate was achieved. The results provide experimental basis for massive extraction of fiavone from P. chinense in production practice.