超临界CO2与微波联用提取香椿芽有效成分

Extraction of Active Ingredient of Toona sinensis(A.Juss.) Roem Sprouts by Supercritical CO_2 and Microwave Combined Technique

建立了香椿油及总黄酮的超临界一微波联合提取工艺，在超临界CO2萃取香椿油前处理工序的基础上，通过正交实验考察了微波法提取香椿芽总黄酮过程中各操作参数对提取效果的影响，优化后得到的最佳条件为：提取温度70℃，提取每克香椿芽所用溶剂乙醇的体积为12mL，乙醇体积分数50％，提取时间15min，提取3—4次。在该条件下，每克香椿芽可提取总黄酮65．1140～72．9344mg。

Toona sinensis （ A. Juss. ） Roem sprouts was pre-treated with supercritical CO2 to get volatile oil, and then microwave was used to extract total flavonoids. The optimum conditions of total flavonoids extraction are ： extraction temperature 70 ℃, ethanol volume used to extract 1 g Toona sinensis （ A. Juss. ）Roem sprouts 12 mL,50% ethanol as extraction solvent, extraction time 15 min and microwave extraction for three to four times. Total flavonoids extracted from Toona sinensis sprouts is 65. 114 0 mg ·g^-1 to 72. 934 4 mg · g^-1 under the optimum conditions.