香薷总黄酮萃取工艺参数优化研究

Study on Optimized Extraction of Total Flavones fromElsholtzia ciliata Thunb.

为了优化香薷总黄酮萃取工艺,在单因素试验基础上,采用正交实验设计,以总黄酮萃取量为考察指标,研究了乙醇浓度、萃取温度、萃取时间、料液比4个因素对香薷总黄酮萃取量的影响。结果表明:各因素对香薷总黄酮萃取的影响强度依次为萃取温度>乙醇浓度>萃取时间>料液比。香薷总黄酮优化的萃取参数组合是乙醇浓度55%、萃取温度90℃、萃取时间90min、料液比1∶35,采用该参数组合香薷总黄酮萃取量达24.60mg/g DW,试验结果为香薷总黄酮提取工艺提供了理论依据。

In order to optimize the extraction process of total flavones,based on single-factor experiments the effects of ethanol concentration,extraction temperature,extraction time and solid-liquid ratio on the extraction of total flavones from E. ciliata Thunb. were studied by orthogonal experiment, with the extraction rate of total flavones as the investigation index. The results showed that the influencing order of each factor on the extraction of flavones was as follows.extraction temperature〉ethanol concentration〉extraction time〉solid-liquid ratio. The best ultrasonic extraction parameters were as follows：ethanol concentration was 55% ,extraction temperature was 90℃ extraction time was 90 min, solid-liquid ratio of 1 ： 35. Under this condition,the extraction yield of total flavones could reach 24. 60 mg/g DW. The research results provided theoretical basis for the industrialized production of total flavones from E. ciliata Thunb..