山楂总黄酮超声波提取工艺研究

Study on Ultrasonic Wave Extraction of Hawthorn Total Flavonoids

目的:通过正交试验筛选出超声波提取山楂饮片总黄酮的最佳工艺。方法:以乙醇浓度、超声时间、乙醇用量作为山楂总黄酮超声波提取工艺三因素,采用正交试验方法设计,分别以山楂总黄酮含量和干膏重量为主要考察指标,考察山楂总黄酮超声波提取的最佳工艺。结果:影响超声波提取山楂总黄酮最大因素为超声提取时间,其次是乙醇浓度,最后是乙醇用量。结论:最佳工艺确定为A3B3C3,即最优超声提取工艺为乙醇浓度90%、超声时间75min、乙醇用量200mL。

Objective:The optimum extraction technology of total flavonoids from hawthorn slices by ultrasonic wave was screened by orthogonal test.Methods:Using ethanol concentration,ultrasonic time and ethanol dosage as the three factors of ultrasonic extraction process of Hawthorn total flavonoids,the best process of ultrasonic extraction of Hawthorn total flavonoids was investigated by using orthogonal test method design with the content of Hawthorn total flavonoids and weight of dry paste as the main indexes,respectively.Results:The largest factor affecting the ultrasonic extraction of total hawthorn flavonoids was ultrasonic extraction time,followed by ethanol concentration and finally ethanol dosage.Conclusion:The best process was determined as A3B3C3,i.e.the optimal ultrasonic extraction process was 90% ethanol concentration,75min ultrasonic time and 200mL ethanol dosage.