美味猕猴桃中黄酮化合物的提取研究

[目的]优化美味猕猴桃中黄酮类化合物的提取工艺。[方法]对影响美味猕猴桃中黄酮类化合物提取的乙醇浓度、料液比、超声功率、超声时间进行单因素试验及分析,在此基础上,选出对黄酮提取影响较大的3个因素进行3因素3水平的正交试验,确定超声波辅助浸提法提取美味猕猴桃中黄酮化合物的最佳条件。[结果]超声波辅助浸提法提取美味猕猴桃中黄酮化合物的最佳条件为:乙醇浓度70%、料液比1∶5 g/ml、超声波功率70 W、超声波时间5 min,在此最佳工艺条件下黄酮得率最大。[结论]研究可为开发利用美味猕猴桃中的黄酮类化合物提供参考依据。

Study on the Extraction of Flavonoids from Actinidia deliciosa

[Objective] To optimize the technique of extracting flavonoids from Actinidia deliciosa.[Method] There are many factors which can affect the final yield of flavonoids from Actinidia deliciosa in the process of extraction,such as the concentration of ethanol,material-liquid ratio,ultrasonic power,ultrasonic time,extraction temperature and time of the water bath and extraction times.Single-factor experiment and discussion on the result was conducted.According to the result of single-factor experiment,three factors such as the concentration of ethanol,ultrasonic power andultrasonic time which have greater effect on the extraction of flavonoids from Actinidia deliciosa were chosen to be three levels of orthogonal experiment.[Result] The result of orthogonal experiment showed that the optimal conditions for ultrasonic assisted extraction method to extract Actinidia deliciosa flavonoids are as follows： the ethanol concentration 70%,material-liquid ratio 1∶5（g/ml）,ultrasonic power 70 W,ultrasonic time 5 min.Under the optimum conditions,the extraction efficiency of flavonoids is the best.[Conclusion] The study provides reference basis for developing and utilizing flavonoids from Actinidia deliciosa.