苦荞中黄酮微波提取方法及其动态变化研究

The research on extraction of flavonoids from tartary buckwheat by microwave and changes of quantity in different growth periods

采用正交试验设计，利用微波提取法研究苦荞中黄酮提取最佳工艺条件为：微波时间270s＋60％乙醇＋1：20（W：V）固液比＋振荡提取温度80℃，提取效果好。并对不同生长期、不同品种的苦荞中黄酮含量进行分析，证明3—4叶期黄酮含量明显高于5—7叶期，始花期高于盛花期；九江苦荞的黄酮含量高于会宁苦荞和凉荞1号，是提取黄酮的理想材料，适宜做苦荞茶。

The method of extracting total flavonoids from the tartary buckwheat was investigated by microwave oven and orthogonal experiment design at three factors. Such as ethanol concentration 40%, 60% , 80%, solid-liquid ratio 1 ： 15, 1 ： 20, 1 ： 25（W： V）, extracting temperature 40, 60, 80 ℃. The result showed that optimum extracting condition is aqueous ethanol 60% （ V ： V）, solid-liquid ratio 1 ： 20（ W ： V）, temperature 80 ℃ and time of vibrating extracting 1 h. Finally, the quantity was analyzed, including the total flavonoids of the different tartary buckwheat in different growth periods. The result showed that the quantity of the total flavonoids in period of 3 -4 leaves was more than 5 - 7 leaves, and bloom was more than full-blooming. The quantity of the total flavonoids in Jiujiang-buckwheat was better than other two buckwheat varieties. It is one kind of good material for tartary buckwheat tea making.