超声波辅助提取三明产野生苦菜总黄酮的研究

Study on Ultrasound-assisted Extraction of Bitter Herbs Total Flavones from Sanming Wild Sonchus Oleraceus

采用超声波辅助提取苦菜总黄酮,探索最佳的工艺条件.通过正交实验来研究单因素对总黄酮提取率的影响,并用高效液相色谱和紫外、红外光谱对提取产物进行了表征.超声波提取苦菜总黄酮的最佳提取工艺为:乙醇质量分数为60%,超声波功率为60 w,料液比为1:40(g:mL),提取时间为40 min,提取温度为50℃,此时总黄酮的提取率为6.64%;超声波法是提取苦菜总黄酮的一种有效方法,操作简单可行.

This paper investigates the optim technology of extracting bitter herbs total flavones with the as- sistance of Ultrasonic. The orthogonal exleriment was made to study the influnee of single factor on the extraction ratio of total flavones. The total flavones were characterized by HPLC. The optimum extraction conditions of flavones with Ultrasonic as follows： ethanol mass concentration 60% , solid-liquid ratio 1 ： 40 （ g： ml） , Ultrasonic power 60 w,extraction for 45min,under 50 ℃ , the bitter herbs total flavones extraction can efficiently reach 6. 64%. Ultrasonic is an efficient method to extract bitter herbs total flavones. It is a simple and feasible operation.