微波法提取水红花子总黄酮的应用研究

Applied Study on Extraction of Total Flavonoids in Fructus Polygoni Orientalis with Microwave

在微波单因素提取的基础上,采取L9(33)正交优化试验,探讨乙醇浓度、微波提取时间和料液比对水红花子总黄酮提取率的影响。结果表明,微波提取法影响水红花子总黄酮提取率的主要因素为料液比,其次为乙醇浓度、提取时间。在微波功率为350W的条件下,最佳提取工艺条件为:乙醇体积分数为80%,微波提取时间为90s,料液比(g∶mL)为1∶25。在此条件下,水红花子总黄酮提取率可达5.05%。

The extraction of flavonoids in fructus polygoni orientalis with the technology of microwave was studied, the effects of alcohol concentration, microwave irradiation time and material-liquid rate on the extracting rate of flavonoids in fructus polygoni orientalis were investigated. The parameters of extraction process were optimized through the single factors experiments and orthogonal test. The result indicated that the primary factor which influenced the extracting rate was the material-liquid rate, then it was alcohol concentration and irradiation time. The best extraction condition was microwave power 350 W alcohol concentration 80%, irradiation time 90 s, material-liquid rate 1 ： 25 （g ： mL） . Under this condition, the extracting rate of flavonoids in fructus polygoni orientalis was 5.05%.