小米中黄酮类化合物的提取研究

Study on Extraction of Flavonoids From Millet

采用超声波提取法、微波提取法、溶剂法3种不同方法提取小米中黄酮类化合物。超声波提取法最佳提取条件:60%的乙醇、50℃、160 W、提取30 min,提取率为0.189 mg/g。微波提取法的最佳提取条件:60%的乙醇、50℃、提取4 min,提取率为0.174 mg/g。溶剂法的最佳提取条件:60%乙醇、70℃、提取2 h,提取率为0.146 mg/g。超声波提取法提取率最高,溶剂法提取率最低,微波提取法和超声波提取法比溶剂法提取小米中的黄酮消耗时间短、提取效率高。

Three different methods are employed to extract flavonoids from millet, which include ultrasonic-assisted extraction, microwave extraction and solvent extraction. The best extraction conditions of ultrasonic-assisted extraction can be listed as follows： the ethanol concentration is 60%; the extraction temperature, the extraction power and the extraction time are respectively 50℃, 160 W, 30min, and the flavonoid yield is 0. 189 mg/g. The best extraction conditions of microwave extraction are that the ethanol concentration is 60%, the extraction temperature is 60℃, the extraction time 4 min and the extraction rate of flavonoids 0. 174 mg/g. The solvent extraction are that the ethanol concentration is 60%, the extraction temperature is 70℃, the extraction time 2 h and the extraction rate 0. 146 mg/g. Accordingly, the extraction rates of ultrasonic-assisted extraction and microwave extraction are both high while the extraction rate of solvent method is low. Besides, ultrasonic-assisted extraction and microwave extraction take shorter extraction time.