超声波辅助提取库尔勒香梨果肉和果皮中总黄酮的工艺研究

Study on Extraction Technology of Total Flavonoid from Pyrus bretschneideri Rehd Peel and Pulp by Ultrasonic Assisted Extraction

[目的]研究库尔勒香梨果肉和果皮中总黄酮的最佳提取工艺.[方法]以乙醇为溶剂,采用超声波辅助提取,紫外-可见分光光度法测定库尔勒香梨果肉和果皮中总黄酮的含量,以总黄酮含量为指标,考察提取温度、料液比、醇浓度、提取次数对库尔勒香梨果肉和果皮中总黄酮提出率的影响.对照品溶液和供试品溶液均在371 nm处有最大吸收,回归方程为A=0.055 1C-0.007 5,r=0.9998（0～16 μg/ml）.[结果]最终确定香梨果肉中总黄酮的最佳提取条件为：乙醇浓度75％,提取时间2h,提取温度40℃,提取次数为1次;果皮中总黄酮的最佳提取条件为：乙醇浓度85％,提取时间1.Oh,提取温度40℃,提取次数为3次.库尔勒香梨果肉和果皮中平均总黄酮得率分别为1.79和5.12 mg/g.[结论]通过稳定性、精密度和回收率试验检验了该方法的可靠性和重现性.

[ Objective ] To study the optimum extraction technique for total flavonoids from Pyrus bretschneideri Rehd fruit and peel. [ Meth- od] Ethanol as a solvent, using ultrasonic assisted extraction, UV-visible spectrophotometry was adopted to extract total flavonoids from fruit and peel of Pyrus bretschneideri Rehd. Effects of extraction temperature, solid-liquid ratio, ethanol concentration, extraction times on total fla- vonoids extraction yield were investigated. The reference solution and the test solution are maximum absorption at 371 nm. The regression e- quation is A = O. 055 1 C - 0. 007 5, r = 0.999 8 （0 - 16 ~g/ml）. [ Result ] Eventually determine the optimum extraction conditions of total flavonoids in Pyru~ bretschneideri Rehd pear flesh as follows： 75% ethanol concentration, extraction time 2 hours, extraction temperature 40 ℃, extraction times for 1 times. The best extraction conditions for total flavonoids in flesh： ethanol concentration 85%, l. 0 hours extraction time, extraction temperature 40 ℃, extraction times for 3 times. were 1.79 and 5.12 mg/g. [ Conclusion] Through the stability, of the method. Pyrus bretschrteideri Rehd in the pulp and peel, the average yield of flavonoid precision and recovery experiment examined the reliability and reproducibility