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研究刺梨中总黄酮的提取工艺。以乙醇为提取剂,在提取过程中改变不同工艺参数,从刺梨果干粉末中提取总黄酮。以芦丁为标准品,可见光分光光度计510nm波长下测定提取液中的总黄酮含量。以单因素试验为基础,确定最佳工艺为:pH=3的酸性环境下,以55%～65%乙醇为提取剂,液料比为40,置于恒温水浴45～55℃,反应40min的刺梨黄酮提取量最高。在提取过程中添加非离子表面活性剂Tween80可以进一步提高提取效率13.5%左右。
Study on the extraction technology of total flavonoids from Rosa roxburghii. With ethanol as extractant, the different process parameters were changed in the process of extraction, and the total flavonoids were extracted from the dry powder of dried prickly pear. With rutin as standard, the content of total flavonoids in the extract was determined by visible light spectrophotometer at 510nm wavelength. Based on the single factor experiment, the optimal process was determined as follows: pH = 3 under acidic conditions, 55% ~ 65% ethanol as extractant, liquid to material ratio of 40, placed in a constant temperature water bath 45 ~ 55 ℃, reaction 40min Barberry flavonoids extract the highest. In the extraction process to add non-ionic surfactant Tween80 can further improve the extraction efficiency of about 13.5%.