黄芩生品和炮制品中总黄酮提取工艺的研究

以黄芩生品和炮制品为原料,用醇提法提取黄酮,以总黄酮的得率为指标,确定两种黄芩中总黄酮的最佳提取工艺。通过单因素实验和正交实验,考察提取温度、乙醇浓度、提取时间、料液比对总黄酮得率的影响。结果表明,黄芩生品提取总黄酮的最佳工艺条件为:提取温度75℃,乙醇浓度65%,提取时间3h,料液比为1∶16。黄芩炮制品提取总黄酮的最佳工艺条件为:提取温度70℃,乙醇浓度55%,提取时间2h,料液比为1∶16。在最佳工艺条件下,黄芩生品中总黄酮得率为92.48mg.g-1,黄芩炮制品中总黄酮提得率为90.97mg.g-1。

Study on the Extraction Technology of Flavonoids from Scutellaria Baicalensis Georgi and Its Processed Products

Flavonoids were extracted by ethanol from Scutellaria baicalensis Georgi and its processed products and the optimum extract condition of flavonoids in the two products were investigated.The content of the flavonoids in Scutellaria baicalensis Georgi was analysed by single factor experiment and the orthogonal experiment.The effects of temperature,ethanol concentration,extraction time,solid-liquid ratio on the flavonoids extraction capacity were investigated.The results show that,the optimum extracting condition for Scutellaria baicalensis Georgi is to extract for 3 hours at 75℃ with ethanol concentration of 65% and solid-liquid ratio at 1∶16.The extracted capacity of flavonoids is 92.48 mg·g-1.For the processed products,the best extracting condition is to extract for 2 hours at 70℃ with ethanol concentration of 55% and solid-liquid ratio at 1∶16 and the extracted capacity of flavonoids is 90.97 mg·g-1.