两种苦荞黄酮提取方法的优化及含量测定

Optimization of Two Extraction Techniques of Total Flavonoids from Tartary Buckwheat and HPLC Determination Based on the Two Extraction Techniques of Total Flavonoids in Tartary Buckwheat

采用超声波和恒温水浴振荡两种前处理方法,通过单因素和正交试验确定最佳提取方法,并对确定的最佳提取方法进行总黄酮和芦丁含量的回收率、重复性、精密度等验证,初步建立苦荞麦黄酮类化合物的提取测定方法。结果表明:超声波法的最佳提取条件为80%乙醇溶液、液固比40:1、超声提取30min;恒温水浴的最佳提取条件为80%乙醇溶液、液固比30:1、60℃提取3h。两种提取方法的最终提取效果差异不显著,而超声波法则大大节省了时间。

Ultrasonic or constant temperature shaking water bath was used for extraction of total flavonoids from tartary buckwheat in the present study.The optimal ultrasonic-assisted and constant temperature shaking water bath extraction procedures were investigated by single factor and orthogonal array methods.Meanwhile,HPLC determination based on the two optimized extraction techniques of total flavonoids in tartary buckwheat was carried out.Results showed that the optimal values of crucial parameters affecting extraction of total flavonoids,including ethanol concentration,liquid/solid ratio and extraction time were 80%,40：1 and 30 min for ultrasonic-assisted extraction and 80%,30：1 and 3 h for constant temperature shaking water bath extraction.Very close yields of total flavonoids were obtained in extraction from tartary buckwheat by both techniques.However,much less time consumption was needed for ultrasonic-assisted extraction.Moreover,analytical figures of merit including spike recovery,reproducibility and precision for HPLC determination of total flavonoids in tartary buckwheat,in which both techniques were used for sample preparation,were satisfying.