超声辅助提取红花总黄酮的研究

Study on Extraction of Total Flavonoids from Safflower by Ultrasonic-assisted Method

[目的]研究超声波辅助提取红花总黄酮的最佳提取工艺参数。[方法]选择料液比、超声波功率、提取时间、提取温度进行单因素实验,从中选取3因素3水平进行正交实验,优化最佳提取工艺条件。[结果]红花总黄酮在波长510 nm处有最大吸收峰,并得到线性回归方程(R2=0.996 6)。对提取率影响程度由大到小的因素依次为:温度>超声波功率>提取时间。[结论]最佳工艺参数是温度65℃,超声波功率120 W,提取时间40 min,提取率1.02%,RSD为1.39%,工艺稳定可靠。

[Objective] The research aimed to study the optimum extraction technical parameters of total flavonoids from safflower by ultrasonic-assisted extraction.[Method] Solid-liquid ratio,ultrasonic power,extraction time and extraction temperature were selected to make single factor test.Three factors and three levels were selected to make the orthogonal test to optimize the optimum extraction technical conditions.[Result] Total flavonoids from safflower had the maximum absorption peak at the wavelength of 510 nm and the linear regression equation was y=0.013 5 x-0.002 1（R2=0.996 6）.The influencing degree of factors on the extraction rate was as follows： temperature 〉 ultrasonic power 〉 extraction time.[Conclusion] The optimum technical parameters were as follows： temperature of 65 ℃,ultrasonic power of 120 W,extraction time of 40 min,extraction rate of 1.02% and RSD of 1.39%.The technology was stable and reliable.