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目的研究榅桲果实中总黄酮的提取工艺条件;测定榅桲果实的总黄酮含有量及其稳定性。方法用40%乙醇和水浸提总黄酮,比较不同溶剂条件下的提取率。采用超声波提取法,在单因素试验基础上通过L9(34)正交试验确定最佳提取工艺。结果 40%乙醇醇提液的总黄酮得率为16.28%、水提液的总黄酮得率为6.458%。最佳提取工艺为含乙醇量45%,料液比1∶40,提取次数3次;提取时间40 min。结论本研究确定了榅桲总黄酮的超声波提取最佳工艺条件,不仅为其药理学研究奠定基础,而且也为进一步开发和利用此种植物提供科学依据和基础资料。
OBJECTIVE To study the extraction conditions of total flavonoids from the fruit of Scallop and determine the total flavonoids content and its stability in Scallop fruit. Methods Total flavonoids were extracted with 40% ethanol and water, and the extraction rates under different solvents were compared. Using ultrasonic extraction method, the optimum extraction process was determined by L9 (34) orthogonal test on the basis of single factor test. Results The yield of total flavonoids in 40% ethanol extract was 16.28% and the total flavonoid yield in water extract was 6.458%. The best extraction process is 45% ethanol, the ratio of solid to liquid 1:40, extraction times 3 times, extraction time 40 min. Conclusion The study determined the optimum conditions for ultrasonic extraction of total flavonoids from Emu owl, which not only laid the foundation for its pharmacological research, but also provided scientific basis and basic information for further development and utilization of this plant.