正交试验法优选慈竹笋总黄酮提取工艺

Optimization of the Extraction Technology of Total Flavonoids from Bamboo Shoots by Orthogonal Test

为了优选慈竹笋总黄酮的提取工艺,对其药用价值研究提供技术参考,文章以总黄酮含量为指标,乙醇体积分数、提取温度、提取时间为考察因素,在单因素试验的基础上进行正交试验,优选出慈竹笋总黄酮的最佳提取工艺。结果显示,在提取温度(80℃)、乙醇体积分数(60%)、提取时间(1.5 h)时,慈竹笋的总黄酮含量最高,为32.24 mg/g。经极差分析可知,影响慈竹笋总黄酮提取效果的因素顺序为:提取温度>乙醇体积分数>提取时间。

In order to optimize the extraction technol ogy for total flavonoids from bamboo shoot,this paper targets to provide technical reference for its medicinal value research. Taking the total flavonoids content as the index,the ethanol volume fraction,the extraction temperature and the extraction time as the inspection factors,the orthogonal test was carried out on the basis of single factor experiments.Meanwhile,the optimum extraction process of total flavonoids was selected from bamboo shoot. The analysis shows that ： The optimum extraction conditions are extraction temperature（ 80 ℃）,ethanol concentration（ 60 %） and extraction time（ 1. 5h）. Under this circumstance,the content of total flavonoids in bamboo shoot has reached its highest,32. 24 mg/g. Through the range analysis,factors influencing the sequence of three levels of total flavonoids are shown as follows ： extraction temperature,ethanol concentration and extraction time.