酸杨桃叶中总黄酮的提取工艺研究

Study on Optimum Extracting Conditions of Total Flavonoids from Sour Carambola Leaves

利用甲醇浸提,通过单因素试验和正交试验探讨从酸杨桃叶中提取黄酮的最佳工艺条件,为酸杨桃叶中黄酮类化合物的提取提供实验数据。实验结果表明,酸杨桃叶中含有丰富的黄酮类化合物,酸杨桃叶中黄酮的最佳提取工艺条件为:提取时间3h,料液比1¨80,提取温度70℃。在该最佳提取条件下,以芦丁为参照品,测量波长为359nm,所得的总黄酮平均回收率为98.84%,精密度为1.04%。

In this paper,The author extraction of flavone by methanol from sour carambola leaves by single factor test and orthogonal design test was studied. The results showed that the sour carambola leaves have enough flavone and the best optimal extraction process of flavone from sour carambola leaves by methanol at 70 C for 3h when the ratio of carambola leave to methanol was 1 ：80. On this optimum extracting conditions,the contrast sample of UV Spectrophotometry was rutin and the analytical wavelength was 359nm. The average recovery was 98. 84% and RSD was 1.04%.