苦丁茶中总黄酮的微波辅助提取工艺研究

Study on Microwave-assisted Extraction Technology of Total Flavonoids from Kuding Tea

[目的]探讨苦丁茶中总黄酮的微波辅助提取工艺。[方法]采用分光光度法测定苦丁茶总黄酮的含量,通过正交试验确定苦丁茶总黄酮微波辐射最佳提取工艺条件。[结果]最佳提取工艺条件为:微波功率为440W,乙醇浓度65%,微波加热时间为5min,液固比为30∶1,提取次数为2次,在最佳提取工艺条件下苦丁茶总黄酮得率为2.289%。[结论]微波辅助提取是一种快速高效提取苦丁茶总黄酮的新方法。

[Objective] The study aimed to discuss the microwave-assisted extraction technology of total flavonoids from kuding tea. [Method] The content of total flavonoids from kuding tea was determined by spectrophotometer. The orthogonal experiment design was adopted to optimize extraction conditions. [Result] The optimal extraction conditions were 440 W of microwave power, 65% of ethanol concentration, 5 min of extraction time, 30∶1 of liquid-solid ratio and 2 times of extraction times. Also the extracting yield of flavoniods from kuding tea reached up to 2.289% under the optimal extraction conditions. [Conclusion] Microwave-assisted extraction technology was a rapid and high effective method for extracting total flavonoids from kuding tea.