超声波法提取长白山野菊花中类黄酮的工艺研究

Study on Ultrasonic Extraction Technology of Flavonoids from Chrysanthemum indicum Flower of Changbai Mountain

以长白山野菊花中类黄酮得率为指标,通过单因素试验和正交实验设计,对乙醇浓度、超声提取温度、超声提取时间、料液比因素进行优化,研究提取长白山野菊花中类黄酮的最佳工艺。结果表明:超声波法提取长白山野菊花中类黄酮的最佳提取条件为:乙醇浓度60%,超声提取温度70℃,超声提取时间20min,料液比1∶20(g/mL);在此最佳条件下,类黄酮得率为46.89mg/g。

Taking flavonoids content extracted from the wild Chrysanthemum indicurn in Changbai Mountain as indexes, by single factor experiment and orthogonal test design, the ethanol concentration, ultrasonic extraction temperature, ultrasonic extraction time, material liquid optimize were optimized, in order to study the best extraction condition of flaconoids from wild Chrysanthemum indicurn. The results showed that the best ultrasonic extraction conditions of flavonoids from the wild Chrysanthemum indicurn in Changbai Mountain were ethanol concentration 60%, ultrasonic extraction temperature 70℃ ,ultrasonic extraction time 20 rnin,material to liquid ratio 1 ： 20（g/mL）. Under the best condition,the flavonoids content was 46. 89 mg/g.