洋葱中黄酮类化合物最佳提取条件的研究

The best extraction conditions of flavonoids in the onion

黄酮类化合物是一种存在于植物中的天然产物,具有抗氧化、抗衰老、预防心血管疾病、降血糖、血脂、增加机体免疫力等作用。因此,研究洋葱中黄酮类化合物的提取测定,具有十分重要的意义。本试验采用微波提取法来提取洋葱中黄酮类化合物,以芦丁为对照品,分光光度法测定黄酮化合物的含量。同时以微波提取时间、乙醇浓度、料液比作为试验影响因素进行正交试验设计,确定了提取洋葱中黄酮类化合物的最佳条件。结果表明,微波提取时间4min提取率最高;80%的乙醇浓度提取率最高;料液比1:10(w/v)提取率最高。组合中最优化条件为微波提取时间5min,乙醇浓度90%,提取料液比为1:10(w/v)。从而为黄酮类化合物的综合利用摸索出一套较为合适的工艺路线,从而为日后的进一步研究奠定基础。

flavonoids is a kind of natural products in plants,antioxidant,anti- aging,prevention of cardiovascular disease,fall blood sugar,blood fat,increase immunity,and so on. Therefore,the research of the extraction of flavonoids in onion,has the very vital significance.This experiment USES the microwave extraction to extract onion flavonoids,rutin as reference substance,spectrophotometric method for determining the content of flavonoid compounds. At the same time by microwave extraction time,ethanol concentration,solid-liquid ratio as test factors orthogonal experiment design,determined the best conditions for extracting flavonoids in onion. The results show that the microwave extraction time 4 min extraction yield the highest; 80% ethanol concentration extraction yield the highest; Material liquid than 1: 10( w / v) extraction yield the highest. Portfolio optimization condition for 5 min microwave extraction time,ethanol concentration 90%,extraction material liquid ratio of 1: 10( w / v). For the comprehensive utilization of flavonoids for a set of suitable process route,so as to lay a foundation for further research in the future.