苋菜中总黄酮的提取工艺研究

Study on Extraction Process of Total Flavonoids in Amaranth

优选苋菜中总黄酮的提取工艺。方法：以总黄酮的含量为指标、选用正交试验法优选苋菜提取工艺。结果：苋菜中总黄酮的最佳提取工艺为：乙醇浓度60％、提取温度60℃、提取时间4h、料液比1：40。优选苋菜中总黄酮的提取工艺，为充分利用苋菜的药用价值，为其开发利用和质量控制提供依据。

To optimize the extraction technology for total flavonoids in amaranth. Methods ： the content of total flavonoids as index,The optimum extraction process of amaranth by orthogonal test. Results：the optimum extraction proeess of total flavonoids in amaranth is ：60% ethanol eoneentration, extraction temperature 60 ℃, extraetion time 4 h, ratio of solid to liquid 1： 40.0 ptimize the extraction technology for total flavonoids in amaranth, in order to make full use of the medici- nal value of amaranth,provide the basis for its development and utilization and quality control.