甘草中总黄酮和总多糖联合提取工艺的研究

Study on Combined Extraction of Total Flavonoids and Total Polysaccharides from Glycyrrhiza uralensis Fisch

研究了甘草中总黄酮和总多糖联合提取的工艺;以总黄酮和总多糖的提取量为评价指标,探讨了乙醇质量分数、提取时间、甘草/乙醇质量比和温度等对总黄酮和总多糖的影响,并通过正交实验确定了最佳工艺。结果表明:总黄酮和总多糖提取的最佳工艺为:乙醇质量分数为60%、甘草/乙醇质量比为1∶38、提取时间4h、温度为60℃,在此条件下总黄酮和总多糖最佳的提取量分别为43.532 7和108.775 3mg/g;通过极差分析,提取时间对总黄酮的提取量影响最大,而乙醇质量分数对总多糖的提取量影响最大。

To study the combined extraction technology of total flavonoids and total polysaccharides from licotice-root,the effects of ethanol concentration,extraction time,mass ratio of Glycyrrhiza uralensis Fisch to ethanol and extraction temperature on the extraction of total flavonoids and total polysaccharides were investigated.The optimal extraction conditions were determined by orthogonal experiments.The results show that the optimal combined extractions are ethanol concentration of 60%,mass ratio of GlycyrrhizauralensisFisch to ethanol of 1∶38,extraction time of 4 hand extraction temperature of 60℃.Under these conditions,the contents of total flavonoids and total polysaccharides were 43.532 7 and108.775 3 mg/g.Using the range analysis,extraction time is found to has the greatest effect on total flavonoids and ethanol concentration has the most effect on total polysaccharide.