枸杞总黄酮微波辅助提取工艺的优化

[目的]优化微波辅助提取枸杞中总黄酮的提取工艺。[方法]以芦丁为对照品,采用单因素试验和正交试验对影响枸杞总黄酮提取得率的因素进行了考察,并优选最佳提取工艺。[结果]最佳提取工艺为:乙醇浓度为70%,料液比为1∶30(g/ml),微波辐射功率为400 W,辐射温度为120℃,提取时间为8 min;在此条件下,枸杞总黄酮的含量为18.3 mg/g。[结论]与传统工艺相比,微波辅助提取枸杞总黄酮具有高效、易于操作等优点。

Optimization of Microwave-assisted Extraction Technology of Total Flavonoids from FRUCTUS LYCII

[Objective] To optimize microwave-assisted extraction technology of total flavonoids from FRUCTUS LYCII.[Method] Using rutin as reference substance,the factors that influenced microwave-assisted extraction of total flavonoids were optimized by means of single-factor test and orthogonal design test.[Result] The optimal extraction process of total flavonoids was as follows: 70% aqueous ethanol solution,solid-liquid ratio 1∶ 30 g/ml,extracting duration 8 min,microwave power 400 W,extracting temperature 120 ℃.In this condition,the yield of total flavonoids was 18.3 mg/g.[Conclusion] Compared with the traditional technology,microwave-assisted extraction is more efficient and more easy-operating in extracting total flavonoids from FRUCTUS LYCII.