板栗壳黄酮提取工艺优化及其组成分析

Optimization of Extraction Process and Composition Analysis of Flavonoids from Chestnut Shell

为进一步研究板栗壳黄酮的高效提取工艺及其组成情况,试验采用响应面法进行优化,对乙醇体积分数、液料比、提取温度和提取时间4个影响板栗壳总黄酮得率的因素进行考察并采用超高效液相色谱-电喷雾电离-串联质谱(ultra performance liquid chromatography-electrospray ionization-tandem mass spectrometry,UPLC-ESI-MS/MS)技术对板栗壳黄酮进行组成分析。试验结果显示,最佳提取工艺条件为乙醇体积分数70%,液料比17∶1(mL/g),提取温度65℃,提取时间70 min,此时板栗壳总黄酮得率达到6.14%。在此条件下提取的板栗壳黄酮中,6,7,8-三羟基-5-甲氧基黄酮含量最高,其次为香叶木素。

In order to realize efficient extraction and reveal the composition of flavonoids from chestnut shell,four factors(ethanol concentration,liquid-solid ratio,extraction temperature and extraction time)affecting the yield of flavonoids in chestnut shell were optimized by response surface methodology.Moreover,the composition of flavonoids in chestnut shell was analyzed by ultra-performance liquid chromatography-electrospray ionization-tandem mass spectrometry(UPLC-ESI-MS/MS).The results demonstrated that the optimal extraction conditions were as follows:ethanol concentration of 70%,liquid-solid ratio of 17∶1(mL/g),extraction temperature of 65℃,and extraction time of 70 min.Under the optimized conditions,the yield of total flavonoids from chestnut shell reached 6.14%.The 6,7,8-trihydroxy-5-methoxyflavone in chestnut shell extracted under these conditions showed the highest content,followed by diosmetin.