超声波法提取川楝黄酮的试验研究

Study on the Ultrasonic Extraction of Flavonoids from Melia toosendan Sieb.et Zucc.

以川楝子为原料,采用超声波法提取其中的黄酮类化合物,通过正交实验研究其最佳的提取工艺。研究结果表明,超声波法提取川楝子黄酮的最佳工艺为乙醇浓度50%、液料比1:40、超声波提取时间40min、温度80℃,黄酮得率为0.561%,明显高于相同条件下传统水浴提取法的得率0.294%,和在相同乙醇浓度、料液比、提取温度条件下微波法的得率0.278%,研究结果为川楝子的综合开发利用提供了理论依据。

In this paper, the ultrasonic extraction of flavonoids from Melia toosendan Sieb. et Zucc was studied, the optimal extraction conditions were studied through the orthogonal experiment. The results showed that the optimized conditions of ultrasonic extraction were 50 % （ volume fraction ） ethanol, solid - liquid ratio 1 ： 40, extraction time 40min, temperature 80 ℃, the flavonoids yield was 0. 561%, it was significantly higher than 0.294 %, the yield of the traditional water bath extraction under the same conditions. It was also higher than 0.278 %, the yield of microwave extraction at the same ethanol concentration, solid - liquid ratio, extraction temperature. The result provides a theoretical basis for the utilization of Fructus toosendan.