黄刺玫果中总黄酮的提取工艺研究

Study on extraction process of flavonoids from fruit of Rosa xanthina Lindl

目的采用乙醇提取法探究刺玫果中总黄酮的最佳提取工艺。方法以芦丁做对照,采用紫外可见分光光度法测定总黄酮的含量。以总黄酮含量为指标,通过单因素实验考察提取时间、料液比、乙醇浓度、温度对提取的影响;并在单因素实验的基础上,采用正交试验设计法,考察温度、提取次数、乙醇浓度、料液比4个因素。结果乙醇浓度对总黄酮含量有显著影响,提取次数影响最小。最佳提取工艺为:10倍量70%乙醇,80℃回流3次,每次回流1.5 h。结论该提取方法操作简便,结果准确可靠,为进一步研究黄刺玫果中总黄酮提取工艺提供理论依据。

Objective To optimize the extraction process of total flavonoids in fruit of Rosa xanthina Lindl. Methods Ultraviolet-visible spectrophotometer was applied to determine the content of total flavonoids with the rutin as the control.With the quantity of total flavonoids as a target index,extraction hours,ratio of material to solution,ethanol concentration,extraction temperature were investigated by single factor test.Based on the results of the single factor test,the orthogonal investigation was employed to test the effects of the extraction temperature,extraction times,ethanol concentration and ratio of material to solution. Results The ethanol concentration had the most significant effect,and the extraction times had the least effect on the content of total flavonoids.The best extraction process was to reflux three times with ten times of ethanol solution（70%）at 80 ℃ for 1.5 h each time. Conclusion The method is simple and feasible for extracting total flavonoids from the fruit of Rosa xanthina Lindl.