蓝靛果总黄酮的超声波提取研究

Study on Extracting Technology of Lonicera Edulis Total Flavonoids

采用超声波辅助法提取蓝靛果总黄酮。采用单因素试验探讨提取温度、提取时间、料液比、乙醇溶液体积分数、提取次数对蓝靛果总黄酮提取量的影响,采用正交试验优化提取工艺。结果表明:蓝靛果总黄酮的最佳提取工艺条件为提取温度75℃、提取时间30 min、料液比1∶15(g/mL)、乙醇溶液体积分数65%、超声波功率100 W、提取次数1,此条件下总黄酮提取量为15.14mg/g。

The total flavonoids of Lonicera edulis were extracted through the ultrasonic-assisted method.Discussed the influence of extracting temperature,extracting time,solid-liquid ratio,ethanol concentration,extraction times to total flavonoids extraction rate by single factor experiment,optimized the extraction process by the orthogonal test.The result indicate： optimum extraction conditions are the extracting temperature 75℃,extracting time 30min,solid-liquid ratio 1：15（g/mL）,ethanol concentration 65%,ultrasonic power 100W,extraction times 1,total flavonoids is 15.14mg/g.