红树莓“威廉米特” 叶片中黄酮类物质的提取研究

采用乙醇提取法提取红树莓"威廉米特"叶片中的黄酮类物质,并以芦丁为标样,用分光光度计测出果实中总黄酮含量。设定温度、时间、固液比3个因素,通过正交试验探讨红树莓"威廉米特"叶片中黄酮类化合物的最佳提取工艺。实验结果表明:在70℃的条件下,用75%的乙醇回流提取2h、固液比为1:30时,黄酮类化合物的提取量达到最高。

Flavonoids of Rubus idaeus L. "William Mitt" Blade Extraction

Using ethanol extraction method to extract the red raspberry,"William Mitt" leaves of flavonoids and rutin as standard sample,measured with a spectrophotometer of total flavonoids in the fruit.Set temperature,time,the ratio of three factors,the orthogonal test of red raspberry,"William Mitt" leaf flavonoids in the best extraction process.The results show that:at 70 ℃ under the conditions,with 75% ethanol extract 2h,the solid-liquid ratio of 1:30,the extraction of flavonoids in the highest.