超声辅助提取牛角瓜中多酚工艺的研究

Ultrasound-assisted extraction of polyphenols from Calotropis gigantea

研究牛角瓜中多酚类化合物的提取工艺优化。以牛角瓜中多酚的提取率为指标,在单因素试验的基础上,选取提取温度、提取时间、料液比、乙醇浓度4个因素进行正交试验设计,优化提取条件。各因素对提取率的影响大小依次是:提取温度>乙醇浓度>提取时间>料液比。最佳提取条件:提取温度、提取时间、料液比、乙醇浓度分别为60℃、6min、1∶35(g·mL-1)、60%。该方法简单、快速、高效,为牛角瓜中多酚的提取研究提供一定的参考依据。

Based on single factor experimental results,four important factors of extraction temperature,extraction time,solid-liquid ratio and ethanol concentration were investigated. Orthogonal test was used in selecting the best extraction conditions of polyphenols,with the extraction yield as the index. Results showed that the effect of four factors on the extraction efficiency was in the order of :Extraction temperature > ethanol concentration > extraction time > solid-liquid ratio. The optimum extraction condition of extraction temperature,extraction time,solidliquid ratio and ethanol concentration were 60℃,6 min,1∶35(g · mL-1)and 60%,respectively. This method was simple,fast and efficient,which provided a reference for further research of Calotropis gigantea polyphenols extraction.