芡实叶黄酮超声提取工艺优化

Optimization of Ultrasonic Extraction of Flavonoids from Euryale ferox Leaves

通过Plackett-burman设计法研究料液比、超声功率、乙醇体积分数、提取温度和时间5个因素对芡实叶黄酮提取效果的影响,选择影响效果较显著的4个因素——料液比、超声功率、乙醇体积分数、提取时间通过正交试验优化得出超声提取芡实叶黄酮最佳工艺条件为料液比1:25(g/mL)、超声功率175W、乙醇体积分数85%、提取时间40min,在此条件下芡实叶黄酮提取量为90.28mg/g。

In order to maximize extraction efficiency of flavonoids from Euryale ferox leaves,Plackett-Burman design was used to screen 4 main variables（ratio of material to liquid,ultrasonic power,ethanol concentration and extraction time） that influence extraction efficiency out of 5 process parameters（ratio of material to liquid,ultrasonic power,ethanol concentration,temperature and extraction time） and the selected variables were then optimized using orthogonal array design.The optimum conditions for flavonoid extraction from Euryale ferox leaves were determined as follows： 1：25 ratio of material to liquid（g/mL）,175 W ultrasonic power,85% ethanol as extraction solvent,and 40 min extraction time.Under such conditions,the extraction efficiency of flavonoids was 90.28 mg/g.