超声法提取杏鲍菇菌糠总黄酮工艺

Extraction Process of Total Flavonoids from Funigus Chaff of P.eryngii by Ultrasonic Method

对杏鲍菇菌糠中总黄酮含量进行提取,以获取最佳提取工艺。采用超声辅助提取法,以总黄酮得率为指标,利用单因素考察了乙醇浓度、料液比、超声时间、超声功率对杏鲍菇菌糠中总黄酮提取率的影响;在单因素基础上利用正交试验设计对超声辅助提取工艺进行优化。结果表明,杏鲍菇菌糠中总黄酮的最佳提取工艺为乙醇浓度70%,料液比1∶30(g·m L-1),超声时间25 min,超声功率350 W,该提取条件下,总黄酮的提取率为1.995%±0.019%。在该条件下总黄酮得率较高且比较稳定,具有一定现实意义。

In order to obtain the best extraction process, the content of total flavonoids in P.eryngii was extracted from this experiment. Ultrasound assisted extraction was used, took the yield of total flavonoids as the index, the effect of ethanol concentration, solid-liquid ratio, ultrasonic time, ultrasonic power on total flavonoids extracted from eryngiibaeterial chaff was reviewed. The results showed that the optimum extraction process of total flavonoids from eryngiibacterial chaff were ethanol concentration 70%, material liquid ratio 1 ： 30 （g·mL-1）, uhrasonic time 25 rain, ultrasonic power 350 W, under this extraction condition, the extraction rate of total flavonoids was 1.995%＋0.019%. And under this condition, the yield of total flavonoids was high and relatively stable.