肉桂植物总黄酮的超声波提取工艺研究

STUDY ON EXTRACTING PROCESSING OF THE TOTAL FLAVANONE OF THE CINNAMOMUMCASSIA PRESL BY ULTRASONIC WAVE

肉桂植物具有很高的开发利用价值,为充分利用其资源,介绍用超声波提取法从肉桂植物中提取黄酮类物质,阐述了黄酮类物质的鉴定方法,对所提取的黄酮类物质进行验证,并与乙醇浸提法提取总黄酮的含量进行对比。测得样品中的茎、叶、果总黄酮的含量分别是2.4177、0.9097、0.1759g/L,分别是乙醇浸提法的1.70倍、3.37倍和1.45倍。回收率分别为99.5%、99.3%、100.8%,其纯度和产率均较高。

The cinnamomum cassia presl has high development and used value.For fully using the resources of the cinnamomum cassia presl, we introduce the method of which extracted the flavanone from the cinnamomum cassia presl by ultrasonic wave,and elaborated the method of distincting flavanone, then we checked the flavanone which extracted from the cinnamomum cassia presl, and combine to immerse with ether to lift the content that the method extracts the total flavonoid.Using this method, the contents of the total flavanone of the sample？s stalk and leaf and fruitage was 2.417 7, 0.909 7, 0.175 9 g/L.It was 1.70 times, 3.37 times and 1.45 times of ethanol method. The recovery rate was 99.5 %, 99.3 %, 100.8 %.