黄花菜根中总黄酮的超声提取工艺研究

Ultrasonic Extraction Technology of Total Flavonoids from the Roots of Hemerocallis fulva L.

[目的]探索超声波提取黄花菜根总黄酮的最佳工艺条件。[方法]以粗提物中总黄酮含量为指标,通过单因素试验和正交试验筛选超声波法提取黄花菜根中总黄酮的最佳工艺,并采用紫外分光光度法测定黄花菜根中总黄酮含量。[结果]影响总黄酮得率的主次因素为乙醇浓度>料液比>温度>提取时间;最佳提取工艺条件为:乙醇浓度为70%,料液比为1∶15(g/ml),温度为60℃,提取时间为50 min;在此条件下,黄花菜根中总黄酮含量为6.984 mg/g。[结论]该方法优选了黄花菜根中总黄酮的最佳超声提取工艺,为黄花菜根的进一步开发利用提供了理论依据。

[Objective] To study the optimal conditions for the ultrasonic extraction technology of total flavonoids from the roots of Hemerocallis fulva L.[Method] The optimal technology for the ultrasonic extraction of total flavonoids from H.fulva was obtained based single factor test and orthogonal test.[Result] Factors affecting the extraction rate of total flavonoids were in the order of ethanol concentration solid-liquid ratio temperature extraction time.The optimal extraction technology was 70% ethanol,1∶ 15（g/ml） solid-liquid ratio,60 ℃ extraction temperature and 50 min extraction time.Under this condition,the content of total flavonoids in H.fulva reached 6.984 mg/g.[Conclusion] The extraction technology of total flavonoids from the roots of H.fulva was optimized,which provided theoretical basis for the further development and utilization of H.fulva roots.