六堡茶中总黄酮的提取工艺研究

Study on Extraction Process of Total Flavonoids in Liubao Tea

以六堡茶为原料,优化六堡茶中总黄酮的提取工艺条件。在单因素试验基础上,对乙醇体积分数、料液比、提取时间和提取次数等4个因素进行优化。结果表明,最佳提取工艺条件为60%乙醇,料液比为1︰25(g/mL),回流提取3次,每次1.5 h。该工艺合理、稳定且易行,可用于六堡茶总黄酮提取工艺的优选。

The extraction process of total flavonoids from Liubao tea was investigated. 4 factors including ethanol concentration, the ratio of raw materials to solvent, extracted time and extracted frequency were optimized by the orthogonal test based on the single factor experiment. The results showed that the optimum condition was as follows： concentration of ethanol 60%, the ratio of the dried material to ethanol 1 ： 25 （g/mL）, extracted three times, heating for 1.5 h. The optimum process is reasonable, stable and easy for the control of the extraction of total flavonoids from Liubao tea.