超声波法优选芒萁中总黄酮的提取工艺研究

摘要

To optimize the extraction process of total flavonoids from Dicranopteirs Pedata, using ultrasonic as extracting method, extraction ratio of the total flavonoids as the target, selecting the ethanol concentration ( volume fraction) , solid-liquid ratio and the ultrasonic time as study factors, using orthogonal design based on single factor analysis, the extraction process of total flavonoids from Dicranopteirs Pedata was optimized. Results showed that the order of various factors on the extraction rate was B>C>D>A, the determined extraction process was A3 B3 C3 D3 , the concentions were as follows: the ethanol was 60%, the solid-liquid ratio was 80 ( g:mL ) , the soaking time was 120 min, the ultrasonic time was 100 min. Experiment results made it clear that because the yield of total flavonoids extracted from Dicranopteirs Pedata by the optimum extracting process was high and stable, the process was reasonably practicable.%研究了超声波法优选芒萁中总黄酮的提取工艺。采用超声法为提取方法,以总黄酮得率为考察指标,选取乙醇浓度(体积分数)、固液比、浸泡时间、提取时间为考察因素,在单因素的基础上,进行正交试验,优选芒萁中总黄酮的提取工艺,并进行方法学考察。结果表明：影响总黄酮得率的各个因素主次为： B>C>D>A,确定最佳提取工艺为： A3 B3 C3 D3,即60%乙醇,加溶剂80倍量,浸泡120 min,超声提取100 min。采取该工艺提取芒萁中总黄酮,提取率较高且稳定,工艺合理可行。