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为了筛选紫荆果总黄酮的最佳提取工艺,试验采用乙醇浸提法提取紫荆果中总黄酮,初步探究乙醇浓度、料液比、浸提温度、浸提时间这4个单因素对紫荆果中总黄酮提取率的影响,并设计L9(34)正交试验确定紫荆果中总黄酮提取的较佳试验条件。结果表明:在料液比为1.5∶60、浸提时间为2.5 h、浸提温度为80℃、乙醇浓度为75%的条件下,总黄酮提取率可高达2.910%。说明优化的提取工艺简单、易行、稳定,可作为开发紫荆果药材的依据。
In order to screen the best extraction technology of total flavonoids from Bauhinia, Bauhinia sinensis fruit extract was extracted by ethanol extraction. The effects of ethanol concentration, solid-liquid ratio, extraction temperature and extraction time were studied. Total flavonoids extraction rate, and design L9 (34) orthogonal test to determine the Bauhinia fruit flavonoids extraction of the better test conditions. The results showed that the extraction rate of total flavonoids could reach as high as 2.910% with the ratio of material to liquid of 1.5:60, extraction time of 2.5 h, extraction temperature of 80 ℃ and ethanol concentration of 75%. It shows that the optimized extraction process is simple, easy and stable, and can be used as the basis for the development of Bauhinia fruit.