海南高山榕果实中总黄酮提取工艺的优化

Optimization of Extraction Process of Total Flavonoids From the Fruits of Ficus altissima Bl.in Hainan

为探索高山榕果实中总黄酮的提取方法,运用正交试验法,优化对高山榕果实中总黄酮的提取工艺。结果表明:总黄酮提取率的影响因素依次为乙醇体积分数>提取时间>料液比>提取次数;最佳工艺为乙醇的体积分数50%,提取时间2.5 h,料液比1∶25(g/mL),提取次数2次,采用最佳提取工艺,总黄酮的提取收率为(1.031±0.004)%。优化后的工艺简便、易于操作,且提取率高,可用于高山榕总黄酮的提取。本研究为高山榕果实的利用提供一定的科学依据。

To explore the extraction method of total flavonoids in the fruits of Ficus altissima Bl.The extraction process of total flavonoids from the fruits of Ficus altissima Bl.was optimized by orthogonal test method.The results showed that the influencing factors on the extraction rate of total flavonoids were as follows:ethanol volume concentration>extraction time>solid-liquid ratio>extraction times.The optimal condition was:the volume of ethanol of 50%,extraction time of 2.5 h,solid to liquid(m:v)of 1:25(g×mL^(–1)),and extraction times of 2 times.The extraction yield of total flavonoids using the optimal extraction process was(1.031±0.004)%.This method could be used for the extraction of total flavonoids from Ficus altissima bl.with simple process,easy operation and high extraction rate.It provides certain scientific basis for the utilization and exploration of Ficus altissima bl.fruit.