黄刺玫果总黄酮的水提取工艺

Water extraction process for total flavonoids from fruits of Rosa xanthina Lindle

目的:优选黄刺玫果总黄酮的水提取工艺条件,用以工业化生产。方法:以黄刺玫果为原料,总黄酮得率为评价指标,采用单因素试验和L_9(3~3)正交试验考察浸泡时间、料液比、提取时间、提取温度、pH以及提取次数对黄刺玫果总黄酮提取效果的影响。结果:黄刺玫果总黄酮提取效果最好的提取工艺条件为浸泡时间1.5 h,料液比为1∶10,提取温度为80℃,提取时间为1.5 h,提取次数为3次,pH为3.0,总黄酮得率9.39 mg/g。结论:得到了黄刺玫果总黄酮提取工艺,稳定性良好,为工业化生产提供了参考。

Objective:To optimize the water extraction of total flavonoids from the dry fruits of Rosa xanthina Lindle for industry use. Method:A single factor array design and an L-9(33)orthogonal design were adopted and extraction rate of total flavonoids was taken as index. The soak period,solid-to-liquid ratio,extraction time,extraction temperature,p H of liquid and extraction times were selected as variable factors. Results:The optimum extraction condition was as follows:soak period of 1.5 h,pH 3.0,solid-to-liquid ratio of 1∶10,and extraction time of 1.5 h per time for 3 times at 80 ℃. Under the optimal extraction conditions,the maximum extraction rate was up to 9.39 mg/g. Conclusion:This method is stability.