银杏叶中有效成分的提取及功能探究

Extraction of Properties Components from Ginkgo Leaves and Research of its Function

以汉中银杏树叶为原料,采用有机溶剂提取法对银杏叶中黄酮类化合物的提取工艺进行研究,通过单因素实验研究了不同提取温度、提取液浓度、提取次数、超声波对银杏叶中黄酮提取率的影响,对其显著影响因素采用正交试验,结果表明在提取温度70℃、提取液浓度为70%、提取次数为3次为最佳提取条件,并且对黄酮类物质进行功能研究,结果表明黄酮类物质对绿豆幼苗有壮苗作用。

The extraction of flavonoids from Ginkgo Biloba by the method of organic solvent extract was studied with Hanzhong Ginkgo Biloba as raw materials. The effect of temperature, solvent concentration, extraction times and ultraonic was researched by the single factor experiments. Through the orthogonal experiments, the significant factors was explored and the optimum conditions was obtained as followed：the temperature of 70℃ ,solvent concentration of 70%, and 3 times extractions. The function of strong seedling on mung bean seedling in flavonoids was revealed. extract. The effect of extraction temperature, extraction concentration, extraction times, ultrasound waves of ginkgo leaf flavonoid, one of the significant factors affecting the orthogonal experiment to continue to explore, get the extraction temperature 70℃ , extraction and concentration70%, extraction times is 3 times as the best extraction condition, and performance of flavonoids in the study： flavonoid play a important role of mung bean seedings.