余甘子中总黄酮提取工艺研究

Studies on the Extraction Process of Total Flavonoids in Phyllanthi Fructus

目的:筛选余甘子中总黄酮的最佳提取工艺。方法:分别采用浸泡提取法、超声波提取法、回流提取法对余甘子中总黄酮进行提取,其中超声波提取法通过运用单因素试验结合正交设计考察乙醇浓度、料液比、提取时间、提取温度4个因素。最后以芦丁为对照品,采用紫外分光光度法对提取的余甘子中总黄酮进行质量控制。结果:对浸泡提取法、超声波提取法、回流提取法提得余甘子中总黄酮含量进行比较,得出超声波提取法提得余甘子总黄酮含量较高,且超声波提取法的最佳提取工艺为以70%乙醇作为溶剂,料液比为1∶16,提取时间为20 min,提取温度为60℃。以此条件的余甘子中总黄酮含量为25.881%。结论:采用超声波提取法提取总黄酮的方法可行,筛选出了最佳工艺,达到了预期的效果。

Objective：Screen the optimum extraction process of total flavonoids in Phyllanthi Fructus. Methods：By using immersion extraction,ultrasonic extraction and reflux extraction to extract the total flavonoids from Phyllanthi Fructus. Through single factor combined with orthogonal test to investigate concentration of ethanol,solid-liquid ratio,extraction time,extraction temperature. At last using rutins the comparison sample,by using physical and chemical identification,and ultraviolet spectrophotometry to make quality controlling. Results：Through comparison the content of total flavonoids in Phyllanthi Fructus extracted by immersion extraction,ultrasonic extraction and reflux extraction,we can get ultrasonic extraction has a higher extraction rate and the optimum extraction process of ultrasonic extraction is use 70% ethanol as solvent,solid-liquid ratio is 1∶16,extraction time 20 min,extraction temperature 60 ℃. The flavones content in this condition for 25.881%. Conclusions：Use ultrasonic extraction to extract the total flavonoids from Phyllanthi Fructus is feasible and screen the optimum extract process of the total flavonoids in hawthorn leaves,got the expected effect.