超声波辅助提取香樟根中总黄酮的工艺优化

Optimization of the Ultrasonic-Assisted Extraction Technology of Total Flavonoids from Cinnamomum camphora Roots

为了优化香樟[Cinnamomum camphora(L.)Presl.]根中总黄酮的超声波辅助提取工艺,采用单因素试验考察了超声波处理时间、乙醇体积分数、料液比对香樟根总黄酮得率的影响,结合正交设计L9(34)进行提取工艺优化试验,以芦丁为标准品,采用亚硝酸钠-硝酸铝-氢氧化钠可见分光光度法测定总黄酮浓度。单因素试验及正交试验结果表明,影响香樟根总黄酮得率的因素为乙醇体积分数>料液比>超声波处理时间;最佳提取工艺为料液比1∶25(m/V,g∶mL)、乙醇体积分数50%、超声波处理时间30 min,在该条件下香樟根总黄酮的得率为2.692 mg/g。

To optimize the extraction technology of total flavonoids from Cinnamomum camphora（L.） Presl.roots by ultrasonic-assisted method,single factor tests were adopted to study the effects of ethanol volume fraction,ultrasonic treatment time,solid to liquid ratio on the extraction yield of total flavonoids;and L9（34） orthogonal design was conducted to obtain the optimum extracting process.Using rutin as the standard sample,the content of total flavonoids was determined by NaNO2-Al（N03）3-NaOH colorimetric spectrophotometry.According to the single factor tests and orthogonal experiments,the order of the factors affecting the extraction yield of total flavonoids from C.camphora roots was the ethanol volume fraction solid to liquid ratio ultrasound treatment time.The optimum extracting technology was using 50%（volume fraction） ethanol as extractant,with solid to liquid ratio at 1∶25（m / V,g∶mL）,and treated by ultrasonic for 30 min.According to the validated test,the extraction yield of total flavonoids from C.camphora roots was 2.692 mg / g under these conditions.