超声波辅助法提取植物黄酮的工艺研究

Study on Ultrasonic-assisted Extraction of Plant Flavonoids

为探究植物总黄酮的提取方法,采用热水浸提法、索氏提取法、微波提取法和超声波提取法分别提取了荷叶中总黄酮含量,并优化了超声波辅助法提取甜荞、苦荞、玉米须、荷叶等样品中总黄酮的最佳料液比、提取液体积分数、超声时间、超声温度及超声功率等工艺条件。结果表明:超声波辅助提取法所得植物总黄酮的得率最高,且操作简单;所提取样品总黄酮得率顺序为:荷叶>苦荞>玉米须>甜荞,其中荷叶中总黄酮得率为0.6677%。

In order to explore the extraction method of total flavonoids from plants, the total flavonoids in lotus leaves were extracted by hot water extraction, Soxhlet extraction, microwave extraction and ultrasonic extraction, and the optimum ratio of material to liquid, number of extracted liquids, ultrasonic time, ultrasonic temperature and ultrasonic power of ultrasonic assisted extraction of total flavonoids from sweet glutinous rice, bitter glutinous rice, corn mustard, lotus leaf and other samples were optimized. The results showed that the yield of total flavonoids from the ultrasonic assisted extraction method was the highest and the operation was simple. The order of total flavonoids in the extracted samples was： lotus leaf bitter glutinous rice corn mustard sweet glutinous rice, and the yield of total flavonoids in lotus leaves is 0.6677%.