生姜中总黄酮的提取工艺及其稳定性的研究

The extraction methods of total flavonoids from ginger and their stability in different menstruum

目的:对生姜黄酮的提取方法及其稳定性进行初步研究。方法:采用单因素实验研究生姜中总黄酮的最佳提取工艺,并考察了生姜总黄酮在蔗糖、氯化钠、盐酸和氢氧化钠溶液中的稳定性。结果:生姜黄酮在乙醇浓度为80%、料液比1:25、提取温度为75℃、时间为4 h时的提取量为最佳,提取量达2.14%。生姜黄酮在盐酸和氯化钠溶液中较为稳定,而在氢氧化钠溶液中极不稳定。结论:生姜中黄酮类化合物有一定的开发价值。

The research focuses on total flavonoids from ginger and their stabilities in different menstruums.The content of total flavonoids in ginger used as single-factor experiments and the four menstruums were studied such as the concentration and dosage of suger,Na Cl,HCl and Na OH.The result showed that the optimum extraction conditions were 75 ℃,80% alcohol（v/v）,the material-solvent（ratio） 1：25,4 h.Under the conditions 2.14% of flavonoids were detected in the extraction.The flavonoids is stable to Na Cl,HCl,on the contrary,it is sensitive to Na OH.