大别山香蜜果总黄酮的提取工艺研究

Study on extraction technology of total flavonoids in Dabie mountain honey fruit

研究大别山香蜜果黄酮提取工艺条件。采用单因素试验确定各因素对提取工艺的影响,正交试验确定最佳工艺条件。最佳提取工艺为:料液比为1∶30,提取次数为3次,提取时间为3 h,乙醇浓度为70%。影响大别山香蜜果黄酮提取工艺的主次顺序依次为:提取次数>提取时间>乙醇浓度>料液比。为大别山香蜜果研究和制剂生产提供参考。

To study the condition of extraction process for Flavonoids in fruit of Dabie Mountain honey. By single factor test to determine the effect of each factor on the extraction process, orthogonal test to determine the optimum process conditions. The optimum extraction process is: the material fluid ratio of 1∶30, 3 times of extraction, extraction time 3 h, ethanol concentration 70%. The effect of order of Dabie mountain honey extraction technology of flavonoids in fruit is as follows: the extraction times>extraction time ethanol concentration>>ratio of material to liquid. To provide reference for the Dabie Mountains incense honey fruit research and preparation production.