基于微波提取法的茼蒿中黄酮类物质提取工艺优化

[目的]优化茼蒿中黄酮类物质的提取工艺。[方法]采用单因素试验考察乙醇体积分数、料液比、微波功率、提取时间等因素对茼蒿中黄酮类物质提取率的影响,并用正交试验对其提取工艺进行优化。[结果]微波提取茼蒿中黄酮类物质的最佳工艺条件为：乙醇体积分数60%,料液比1∶20（g∶ml）,微波功率为解冻档,提取时间为120 s。在此条件下提取茼蒿中黄酮类物质的提取率为0.319%。[结论]利用微波法提取茼蒿中总黄酮类物质,具有简单实用的特点,可大大缩短提取时间,达到省时、节能和高效的目的。

Optimization of Extraction of Flavonoids from Chrysanthemum coronarium L.by microwave Method

[Objective]To optimize the extraction conditions of flavonoids from Chrysanthemum coronarium L.by microwave method.[Method] Single factor test was adopted to inspect the effects of ethanol concentration,solid-liquid ratio,microwave power and extraction time on the extraction rate of flavonoids from Chrysanthemum coronarium L.,and the extraction technology was optimized by orthogonal experiment.[Result]The optimum conditions for extracting flavonoids by microwave method were:60% ethanol,1∶20 solid-liquid ratio,and microwave thawing for 120 s.Under those conditions,the yield of flavonoids could reach 0.319%.[Conclusion]The microwave extraction of flavonoids from Chrysanthemum coronarium L.was simple and practical,which was time-saving,energy-conserving and high efficient.