甲醇提取柑橘皮总黄酮的工艺优化

Optimization on Extraction Technology of Total Flavonoids from Orange Peel by Methanol

[目的]优化柑橘皮总黄酮的提取工艺。[方法]比较甲醇和乙醇对柑橘皮总黄酮的提取效果,并通过单因素及正交试验考察提取液pH值,料液比、提取时间、提取温度对总黄酮得率的影响,进一步确定柑橘皮总黄酮的最佳提取工艺。[结果]甲醇对柑橘皮总黄酮的提取效果明显好于乙醇,各因素对总黄酮得率的影响依次为:提取液pH值>料液比>提取温度>提取时间;甲醇提取柑橘皮总黄酮的最佳工艺条件为:提取液pH值8.0,料液比1∶30,提取时间3h,提取温度60℃,此条件下所得提取液中总黄酮的含量为8.84mg/g。[结论]该研究确定了甲醇提取柑橘皮总黄酮的最佳工艺。

[Objective] The aim was to optimize the extraction technology of total flavonoids from orange peel.[Method] The extraction effects of total flavonoids from orange peel by methanol and ethanol were compared.The effects of solvent pH value,solid-liquid ratio,extraction time,extraction temperature on yield rate of total flavonoids were detected through the single factor and orthogonal tests,and the optimum extraction techology of total flavonoids from orange peel was further determined.[Results] The extraction effect of total flavonoids from orange peel by methanol was better than that of ethanol.The effect of factors on yield rate of total flavonoids in order was：solvent pH value〉 solid-liquid ratio 〉 extraction temperature〉 extraction time.The optimum extraction technology were solvent pH value of 8.0,solid-liquid ratio of 1∶30,extraction time of 3 h,extraction temperature of 60 ℃.Under this condition,the content of total flavonoids in the extract was 8.84 mg/g.[Conclusion] This study identified the optimum extraction technology of total flavonoids from orange peel by methanol.