论文部分内容阅读
目的:优化杜梨叶总黄酮提取的工艺及其初步定性分析。方法:研究了浸提温度、乙醇浓度、提取时间、料液比等因素对杜梨叶中黄酮类化合物提取效果的影响,和正交试验进行优化,所得结果采用方差分析。采用颜色反应的方法进行杜梨叶中黄酮的初步定性分析。结果:确定了最佳单因素水平,正交实验确定了以乙醇为浸提剂的最佳提取工艺条件为:乙醇体积分数60%,料液比1:22,温度80℃,浸提时间1h,在此条件下黄酮含量为5.03%。结论:杜梨叶中含黄酮类化合物,颜色反应试验表明,其成分主要集中在黄酮醇类和二氢黄酮类。
OBJECTIVE: To optimize the technology of extraction of total flavonoids from leaves of Pear and its preliminary qualitative analysis. Methods: The effects of extraction temperature, ethanol concentration, extraction time, solid-to-liquid ratio and other factors on the extraction of flavonoids from Du pear were studied. The orthogonal test was optimized. The results were analyzed by analysis of variance. A colorimetric method was used to carry out the preliminary qualitative analysis of the flavonoids in the leaves. Results: The optimal single factor level was determined. The optimal extraction conditions of ethanol extraction were determined as follows: ethanol volume fraction 60%, solid-liquid ratio 1:22, temperature 80 ℃ and extraction time 1 h The flavone content was 5.03% under these conditions. Conclusion: Flavonoids are contained in the leaves of Pear, and the color reaction tests show that the components mainly concentrate on flavonols and flavonoids.