葛花黄酮煎煮浸提工艺与解酒活性研究

Study on Decoction Extraction Process and Anti-alcohol Activity of Flavonoids from Pueraria lobata

采用煎煮法浸提葛花中的总黄酮,通过正交试验优选最佳提取工艺并初步分析其解酒活性。采用L9(34)正交试验,以总黄酮得率为考察指标,优选最佳提取工艺;从耐受性、醉酒时间、醉酒率、死亡率等方面初步分析其解酒特性。结果表明,葛花总黄酮煎煮浸提的最佳工艺为煎煮时间6 h,加水量12倍,浸泡时间1 h。此工艺条件简单方便,稳定性好,可用于工业化生产,并适用于葛花解酒茶的开发过程。

The total flavonoids were extracted from Pueraria lobata using decoction method,the optimum extraction process was optimized by orthogonal test and the anti-alcohol activity of Pueraria lobata flavonoids was analyzed.Using Lg（34）orthogonal test ,the optimal extraction process was optimized guiding by the extraction rate of the total flavonoid. The anti-alcohol characteristics of Pueraria lobata flavonoids were analyzed from tolerance,intoxication time,intoxication rate and death rate.The optimum extraction process was that the decoction time was 6 h, added water was 12 times and soaking time was 1 h. This process is simple and convenient and has good stability,it can be used for industrial production ,and is applicable to the development of Pueraria lobata anti-alcohol tea.