辣蓼总黄酮提取工艺的筛选及优化

Screening and Optimization of Extraction of Flavonoids from Polygonum hydropiper

关键词:  辣蓼  总黄酮 提取工艺  正交试验

Key words:  Polygonum hydropiper  Total flavonoid  extraction process  Orthogonal design

摘要:

为了筛选辣蓼总黄酮的最佳提取工艺并优化，采用热水提取法、超声提取法、乙醇加热回流法、索氏提取法分别对辣蓼总黄酮进行提取，NaNO2-Al(NO3)3-NaOH显色法显色后，紫外-分光光度法测定总黄酮含量。最佳提取方法单因素试验基础上，采用正交试验优化提取工艺。四种提取方法总黄酮含量分别为17.97、52.90、50.97、41.80 mg/g，超声提取法优于其它几种提取方法。最佳工艺条件乙醇浓度60％，料液比1∶30，超声提取时间50 min，超声提取温度80 ℃，提取总黄酮含量53.3 mg/g。超声提取法有利于辣蓼总黄酮的溶出，该方法可为生产高质量的辣蓼提取物提供理论依据。

Abstract:

To screening and optimization of extraction of flavonoids from Polygonum hydropiper, Different extraction methods(including hot water extraction, ultrasonic extraction, ethanol is heated to reflux, soxhlet extraction) were compared with total flavonoids content as index.After NaNO2-Al(NO3)3-NaOH color development, determination of total flavonoids by ultraviolet-spectrophotometry.Orthogonal design was applied for extraction technology optimization of flavonoids. The total flavonoid content of four kinds of method were 17.97, 52.90, 50.97 and 41.80 mg/g respectively, ultrasonic extraction was better than other extraction methods.The optimum extraction conditions of P.hydropoper were 60% ethanol concentration, solid-liquid ratio 1∶30, extraction time was 50 min, ultrasonic extraction temperature was 80 ℃, under these conditions total flavonoids was 53.3 mg/g. Ultrasonic extraction facilitates the dissolution of total flavonoids from spicy scallion, which helps produce high quality spicy brassica extract.