西兰花中黄酮提取工艺优化

Optimized Extraction Technology of flavonoids in Broccoli

以市售西兰花为材料，先对西兰花不同部位的黄酮含量进行了测定；然后以花为原料，考察了乙醇浓度、料液比、提取时间和提取温度4个单因素对黄酮提取效果的影响，在单因素基础上进行正交试验以期获得西兰花总黄酮最优提取工艺。结果表明：西兰花各部位黄酮含量由高到低依次为：花〉茎〉叶；正交试验的极差分析表明，各因素对西兰花总黄酮提取效果影响程度从大到小依次为：料液比〉乙醇浓度〉提取时间〉提取温度；方差分析表明，料液比和乙醇浓度具有显著性影响；最佳提取工艺条件为：乙醇浓度70％，提取温度85℃，料液比1：3，提取时间1．5h，在此条件下黄酮提取量为18-20mg／g，提取物干物中黄酮含量达10％以上。

Taking commercial broccoli as materials, the first flavonoid content in different parts of broccoli were determined; and then took the part of the flower as raw material, the effects of ethanol concentration, material liquid ratio, extraction time and extraction temperature on the extraction result of Flavonoids were investigated, in order to obtain the optimal extraction technology of total flavonoids of broccoli were studied by orthogonal test on the basis of single factor. The results showed that the flavonoids content in different parts of broccoli from high to low： flower 〉 stem 〉leaf; the range analysis of orthogonal test showed that, the effect of factors influence from high to low： material liquid ratio〉 ethanol concentration〉 extraction time〉 extraction temperature; variance analysis showed that material liquid ratio and ethanol concentration had significant influence; the best extraction conditions were： ethanol concentration 70%, extraction temperature 85 ℃, material liquid ratio of 1： 30, extraction time 1.5 hour, under the conditions of flavonoids extraction amount was 18-20 mg/g, the extract of flavonoids content of dry matter was more than 10%.