正交试验法优化草莓中总黄酮的提取工艺研究

Study on optimization of the extraction technology of total flavonoids from strawberry by orthogonal test

对草莓中黄酮类物质的提取工艺进行了优化,在单因素的基础上,采用L9(34)正交试验设计,研究乙醇浓度、料液比、提取时间和提取温度对草莓总黄酮得率的影响。结果表明,水浴回流提取草莓总黄酮的影响因素顺序依次为乙醇浓度>料液比>提取时间>提取温度,草莓总黄酮的最佳提取工艺条件为固液比1∶35(g/mL)、乙醇浓度55%、提取时间130min、提取温度60℃,此条件下总黄酮得率为5.13mg/g。

The extraction technology of total flavonoids from strawberry was optimized in this paper.Based on single factor test,the effect of ethanol concentration,extraction time,extraction temperature,solid/liquid ratio（g/mL） on the extraction rate of total flavonoids was studied according to L9（34）orthogonal test.The results showed that factors influencing the extraction of total flavonoids from the strawberry by the water bath method were in the order as follows： ethanol concentrationsolid/liquid ratio（g/mL）extraction timeextraction temperature,the optimum extracting conditions of total flavonoids from the strawberry for orthogonal test were ： ratio of solid/ liquid was 1∶ 35,alcohol concentration 55%,extracting time 130 minutes and extracting temperature was 60°C.The extraction rate of total flavonoids was 5.13 mg/g under the above optimal extracting conditions.