回流法提取分蘖洋葱总黄酮工艺研究及其含量测定

Potato-onion Optimization of Reflux Extraction Process for Total Flavonoids and Determination of Its Content

以分蘖洋葱为试材,通过单因素试验和响应面分析法来优化回流法提取分蘖洋葱总黄酮的工艺,采用紫外-分光光度法检测其中的总黄酮含量,计算出总黄酮得率,并以总黄酮得率为考察指标,进而研究回流法对分蘖洋葱总黄酮提取能力的影响,以期为分蘖洋葱总黄酮提取工艺及含量测定提供方法和依据。结果表明:在70℃时,选用浓度为65%乙醇、液料比为30 mL·g-1,提取90 min,此时回流法提取分蘖洋葱的总黄酮得率为2.323%,为最优提取工艺;在359nm波长下,用芦丁标准溶液作为对照,此时测定总黄酮含量的方法最佳。该试验选出了最佳提取分蘖洋葱总黄酮工艺条件及含量测定方法,该方法具有操作简单、结果准确、便于推广的优点。

An experiment design was employed to optimize the extraction conditions of total flavonoids from potato-onion via reflux extraction technology by ethanol based on response surface methodology.Quantification of the total flavonoids content was measured by UV-spectrophotometry to calculate the extraction rate of total flavonoids from potato-onion.The extraction efficiency of total flavonoids from potato-onion was investigated by reflux extraction technology depending on its extraction rate to provide a method and basis for the extraction process.The results showed that the optimum extraction conditions were a ratio of 65% ethanol to liquid-solid ratio of 30 mL·g^-1 and extraction time of 90 minutes at 70 ℃.Under these conditions,the yield of total flavonoids from potato-onion was 2.323%.Using rutin standard solution as control and 359 nm as determination wavelength,the total flavonoids content was highest under the extraction technology as described above.This study provided the optimum extraction conditions of total flavonoids from potato-onion and its measurement method,which was characterized by simple extraction procedures,high accuracy and easy to application.