藤茶黄酮及二氢杨梅素提取条件的优化

Conditions and Parameters for Extraction of Flavones of Tengcha

采用二次回归正交旋转组合设计方法，研究了温度、时间、料液比、乙醇浓度对藤茶黄酮、二氢杨梅素浸提率、粗黄酮纯度及其对超氧阴离子自由基清除率的影响。结果表明：温度、时间和料液比均能极显著影响藤茶黄酮提取率；建立的黄酮及二氢杨梅素回归模型显著性检验达极显著水平，回归模型的预测值与实测值拟合较好。结合粗黄酮的纯度和对超氧阴离子自由基清除率活性分析，藤茶黄酮的最佳浸提条件：乙醇浓度67％-85％，浸提温度控制在52．5-77．5℃，浸提时间60-100min，料液比1：31；二氢杨梅素的最佳提取条件：提取温度控制在65℃，浸提时间94min，料液比1：35，乙醇浓度74％。

The effects of temperature, time, ratio of Tengcha[Ampelopsis grossedentata （HandMazz） W. T. Wang] to water, ethanol consistency on the extracting rates of Tengcha flavones（TCF） and dihydrimyricetin（DHM） , the purity of material TCF and its abilities of scavenging the O2^- radicals were studied. The results showed that the factors of temperature, time, ratio of Tengcha to water had significant effects on extraction of TCF at 1%. The models of regression of TCF and DHM were statistically significant at 1% and were appropriate to express response variables. Considering high extraction rate,purity and the abilities of scavenging the O2^- radicals of TCF, the variable levels for extracting TCF were 67%-85% ethanol consistency, temperature 52.5-77.5 ℃ ,heating time 60-100 rain,ratio of Tengcha（g） to water（mL） 1 ： 31. The variable levels for extracting DHM were 74% ethanol consistency, temperature 65 ℃ ,heating time 94 rain rain,ratio of Tengcha to water 1 ： 35.