薇菜叶总黄酮提取工艺条件优化

Optimization of Extraction Processing for Total Flavonoids from Osmunda japonica

以薇菜叶为原料进行总黄酮提取条件的优化。考察乙醇体积分数、浸取时间、料液比、温度4个因素对薇菜中总黄酮类化合物提取率的影响,并设计L9(34)正交试验进行提取工艺优化研究。结果表明:提取薇菜中总黄酮类化合物的最佳工艺:乙醇体积分数60%、提取时间1.5h、料液比1:25(g/mL)、浸提温度70℃,总黄酮类化合物提取得率可达1.29%。本研究方法成本低,提取得率高,可为设计提取薇菜叶总黄酮中试参数提供参考。

Osmunda japonica was used as the material to explore the optimal extraction processing for total flavonoids. The effects of ethanol concentration, soaking time, material-liquid ratio, and extraction temperature on extraction rate of total flavonoids from Osmunda japonica were investigated by orthogonal experiments. The optimal extraction processing parameters were ethanol concentration of 60%, extraction time of 1.5 h, material-liquid ratio of 1：25 （g/mL） and extraction temperature of 70 ℃. The extraction rate of total flavonoids from Osmunda japonica was up to 1.29% under the optimal extraction conditions. This extraction method is characteristics of low cost and high efficiency.