L16（4^5）正交实验优化鲜生姜黄酮类物质提取工艺

The Extraction Process of Flavonoid Substances from Fresh Ginger Optimized by L16 （4^5） Orthogonal Experiment

目的:选用不同单因素水平,通过正交实验,研究从鲜生姜中提取黄酮物质的工艺条件。方法:选用芦丁作为标准对照,采用回流提取法,以紫外光度法测定其含量,选取切片厚度、乙醇浓度、提取温度、料液比等进行正交实验的方法学考察,得到最佳工艺流程。结果:鲜生姜原料切片厚2 mm,乙醇浓度85%,浸提温度80℃,固液比1:5 g/mL,在此条件下黄酮的收率最高。

Objective： To study the extraction process of flavonoid substances from fresh ginger by choosing different single-factor levels in orthogonal experiment. Methods： The contents of flavonoid substances were detected by ultraviolet spectrophotometry after choosing rutin as standard control articles by reflux extraction method, the best extraction process was obtained by investigating the methodology of orthogonal experiment containing the thickness of the slice, the concentrations of ethanol, extraction temperature, solid-liquid ratio and others. Results： The thickness of fresh ginger slice is 2mm, the concentrations of ethanol was 85%, extraction temperature 80 ℃, solid-liquid ratio 1：5 g/mL, the yield of flavonoids reaches the highest under the conditions.