大蒜黄酮类化合物的浸提工艺条件研究

Study on Extractive Conditions of Flavonoids From Garlic By Immersion Extraction

为了对大蒜总黄酮进行有效分离提取,探讨了用乙醇提取大蒜总黄酮的最佳工艺。采用有机溶剂提取法从大蒜中提取黄酮类物质并用分光光度法进行含量测定。结果表明:最佳提取条件为16倍95%乙醇于80℃浸提3 h,样品液中黄酮含量为3.6%。证明采用乙醇为提取剂是提取大蒜黄酮类物质的有效途径。

To establish a method for extraction and identification of the total flavonoids from garlic. The flavanoids were extracted by ethanol as the solvent from garlic and the content was determined by spectrophotometry. The extraction conditions were also deter- mined experimentally as following： mixing 16 times weight of 95% ethanol with powders of garlic in 80℃ for 3 h, the content of the total flavanone obtained from garlic was 3.6%. This method by ethanol as the solvent is an ideal way to extract the flavanone of garlic.