无花果中总黄酮和粗多糖同步提取工艺研究

为配合酱酒产品开发,更好地使用特色药材无花果,研究无花果提取物的制备工艺。采用单因素试验和正交试验方法,确定无花果中总黄酮和粗多糖的最佳提取条件。结果表明,单因素试验考查最佳提取条件为提取溶剂70%乙醇,提取温度90℃,提取时间2 h,溶剂倍数中,10 mL/g和20 mL/g提取效果差别不是特别大,但从生产成本角度考虑,选择溶剂倍数为10 mL/g;正交试验确定无花果总黄酮和粗多糖最佳提取条件为料液比1∶15(g∶mL),60%乙醇,90℃下提取2次,1.5 h/次。通过验证试验,以总黄酮和粗多糖为综合指标,确定了无花果最佳提取条件。

Study on Comprehensive Extraction Technology of Total Flavone and Crude Polysaccharide from Ficus carica

To study the preparation technology of Ficus carica extract for the development of soy sauce wine and the better use of fig.Single factor and orthogonal design were used to determine the optimum extraction conditions of total flavonoids and polysaccharides in fig.The results showed that the optimum extraction conditions were 70%ethanol,90℃and 2 hours.In the solvent multiple,10 mL/g and 20mL/g were not very different,but from the point of view of production cost,the optimum extraction conditions of total flavanone and crude polysaccharide from Ficus carica were as follows:the ratio of material to liquid 1∶15(g∶mL),60%ethanol at 90℃for 2 times,1.5 hours/time.It was reasonable and effective to determine the optimum extraction conditions of Ficus carica with the total flavone and polysaccharide as the comprehensive indexes.