橘红总黄酮提取工艺研究

Study on extraction technological conditions of total flavonoids from red tangerine peel

目的优化橘红中总黄酮的提取工艺。方法通过单因素试验探讨液料比、乙醇浓度、提取温度、提取时间等因素对总黄酮提取率的影响,并采用正交试验法进行优选。结果在考察因素当中,提取时间、液料比和提取温度对提取结果影响较大,乙醇浓度影响相对较小。结论最佳提取工艺为液料比为10,乙醇浓度为70%,提取温度70℃,提取1 h,提取2次。

Objective To optimize the extraction process of total flavonoids from red tangerine peel Methods The solvent extraction of total flavonoids from red tangerine peel by single factor experiment of liquid to solid ratio, ethanol concentration, extraction temperature, extraction time. Orthogonal experiment to determine the best conditions for extraction of total flavonoids. Results The influencing order of each factors on the extraction process of total flavonoids was extraction time〉 liquid to solid ratio 〉 extraction temperature 〉 ethanol concentration. Conclusion The optimum extraction is as follows： the liquid to solid ratio is 10, the ethanol concentration is 70%, the extraction temperature is 70℃, the extraction time is one hour, twice.