桑葚叶黄酮类化合物提取工艺的优化

Optimization of Extraction Process of Flavonoids from Mulberry Leaves

采用分光光度法,以芦丁为标准样品,测定桑葚叶黄酮类化合物的含量。在考察各影响因素的基础上设计正交试验,得出各因素对提取效果的影响主次顺序为料液比>提取时间>提取温度>乙醇浓度,桑葚叶黄酮类化合物的最佳提取工艺为提取温度60℃,料液比1∶14(g/mL),乙醇浓度70%,提取时间90 min,提取2次。最佳条件下,黄酮类化合物的含量为50.2 mg/g。

The extraction of total flavonoids from mulberry leaves was optimized by orthogonal array design with the objective of developing a sample preparation method for the spectrophotometric determination of total flavonoids with rutin as a standard reference material. Four extraction parameters were ranked in decreasing order of importance as follows： material-liquid ratio, time, temperature and ethanol concentration. And optimum condition was confirmed by the orthogonal test. The best extraction process for extraction of mulberry leaves flavonoids was temperature 60 ℃, solid-liquid ratio 1 and 14 g/m L, 70 % ethanol concentration, extraction time 90 min, extracting 2 times. Under the best condition, the content of flavonoids was 50.2 mg/g.