竹叶黄酮的超声波提取及稳定性研究

Ultrasonic Extraction and Stability of Flavone from Bamboo Leaves

以竹叶为原料,采用超声波法提取黄酮.通过单因素试验和正交试验,研究了超声波提取竹叶黄酮的最佳工艺条件,并对竹叶黄酮的稳定性进行了研究.研究结果表明:最佳工艺条件为超声波功率150W、超声时间12min、料液比1:50(g/mL),乙醇浓度40%,此时竹叶黄酮得率为3.93%.稳定性试验表明:竹叶黄酮有很好的热稳定性;pH对竹叶黄酮稳定性有一定的影响;金属离子Ni^(2+)、K^+、Li^+、Ca^(2+)、Sn^(2+)、Zn^(2+)、Mg^(2+)对竹叶黄酮稳定性几乎没有影响;光照、金属离子Fe^(2+)、Mn^(2+)、Cu^(2+)以及氧化剂H_2O_2和还原剂Na_2SO_3对竹叶黄酮的稳定性影响较大.

The ultrasonic extraction of flavone from bamboo leaves was studied. The single factor and orthogonal experiment was conducted to determine the optimum extraction conditions of flavonoids from bamboo leaves by ultrasonic waves and their stability under different treatments. The best conditions of ultrasonic extraction were：ultrasonic power 150W~ ultrasonic time 12 minutes, the rate of solid to liquid 1：50 （g/mE）, ethanol concentration 40%, under the best extraction condition, with the total flavonoid extraction of 3.93%. The flavones had good thermal stability but pH had an effect. The metal ions Ni（2＋）、K＋、Li＋、Ca（2＋）、Sn（2＋）、Zn（2＋）、Mg（2＋） had almost no influence on the stability. The illumination and the metal ions Fc2＋, Mn2＋, Cu2＋ and the oxidant and the reducing agent had a bigger influence on their stability.