猪毛菜中黄酮提取工艺的优化

Optimization of Extraction Technology of Flavonoids from Salsola collina

以乙醇为提取剂,采用超声波法提取猪毛菜(Salsola collina)根茎中的黄酮类化合物,设计单因素试验和正交试验优化提取工艺。结果表明,除提取时间对黄酮提取率的影响不明显外,各因素对黄酮提取率都有一定的影响,其中料液比对黄酮提取率的影响最大,其次是提取温度,乙醇溶液体积分数和超声波功率的影响较小。优化的工艺条件为提取温度60℃、料液比1∶25(m∶V,g/mL)、超声波功率200 W、乙醇溶液体积分数70%,此条件下黄酮类化合物的提取率为2.63%。

Using ethanol as extractant, flavonoids were extracted from the dry power of roots and stems of Salsola collina by ultrasonic wave method; and the extraction craft was optimized by single factor tests and orthogonal design. The results showed that except for extraction time, all the factors had certain effects on the yield of flavonoids, ratio of solid to liquid had the largest effect on the yield of ilavonoids, extration temperature was the next, and volume fraction of ethanol and ul- trasonic power were the last. The optimized extraction conditions were extraction temperature 60 ℃, solid to liquid ratio 1：25 （m：V, g/mL）, ultrasonic power 200W, volume fraction of ethanol 70%. The yield of flavonoids under these conditions was 2.63%.