水菖蒲黄总酮的提取工艺及稳定性

Extraction Technology and Stability of Total Flavonoids from Acorus Calamusl L.

在单因素试验的基础上,利用响应面分析法优化水菖蒲总黄酮的提取条件,并考察其稳定性。结果表明,水菖蒲总黄酮的最佳提取工艺为:提取温度81℃,料液比1∶25g/mL,提取时间118min,乙醇浓度67%。在此条件下总黄酮提取率的实测值为5.17mg/g,理论值为5.20mg/g。稳定性试验表明:水菖蒲总黄酮提取液在pH9.0左右稳定,温度超过70℃稳定性较差,光照会使总黄酮稳定性下降。山梨酸钾和Cu2+使总黄酮稳定性明显下降,苯甲酸、Zn2+和Fe3+对其下降不明显,NaCl、蔗糖、柠檬酸、Vc、K+、Na+和Al 3+对其基本无影响,Mg2+和Ca2+对总黄酮具有护色作用。

Based on single-factor experiments, the response surface analysts metnoootogy （RSM） was for optimizing the extraction technology of total flavonoids from Acorus calarnusl L.. Along with this, the stability of flavonoids was evaluated. The results showed that the optimal extraction conditions were as follows： extraction temperature of 81℃, material-to-liquid ratio of 1 ： 25 g/mL, extraction duration of 118 min and ethanol concentration of 67 %. Under these conditions, the extraction rate of total flavonoids was up to 5.17 mg/g, as compared with the predictive value of 5.20 mg/g. Meanwhile, the extracted flavonoids were stable at pH 9.0 and unstable at temperature over 70℃. Light illumination could result in a decrease of stability. In addition, potassium sorbate and Cu^2＋ could obviously reduce the stability of total flavonoids. On the other hand, benzoic acid, Zn^2＋ and Fe^3＋ did not reveal obvious effect on the stability. NaC1, sucrose, citric acid, VitaminC, K^＋ , Na^＋ and Al^3＋ did not reveal obvious effect on the absorbance of Acorus calamusl L. flavonoids. Mg^2＋ and Ca^2＋ had color-protecting effect on it.