超声波辅助提取黄花菜中多酚类物质工艺的优化

探索超声波提取黄花菜中多酚类物质的最佳工艺条件。以没食子酸标准品为参比计算出多酚类物质的含量,选取超声功率、料液比、乙醇浓度、超声时间进行正交实验,对正交实验结果进行方差分析和多重比较。结果表明:影响黄花菜中多酚类物质提取得率的主要因素依次是料液比、乙醇浓度、超声时间和超声功率;通过方差分析可知,料液比、乙醇浓度、超声时间这三个因素差异都极显著,超声功率差异不显著。通过多重比较得出:超声功率为120W、料液比为1∶20、乙醇浓度为90%、超声时间为40min时为最佳提取条件,得出黄花菜多酚类物质提取得率为2.975%。 

Optimization of ultrasonic-assisted extracting polyphenols from the hemerocallis fulva

To study the optimal conditions for the ultrasonic extraction technology of polyphenols from the hemerocallis fulva. The content of polyphenols was calculated with the gallic acid as the reference standard.Ultrasonic power, solid to liquid ratio, ethanol concentration and ultrasonic time were chosen as main factors in orthogonal test, and the result was done with analysis of variance and multiple comparisons. The results showed that the main extraction influence factors of hemerocallis fulva polyphenols in turn were solid to liquid ratio, ethanol concentration, ultrasonic time and ultrasonic power. Through the analysis of variance, the three single factor of solid to liquid ratio, ethanol concentration and ultrasonic power differences were extremely significant, the ultrasonic power was not significant. Obtained by multiple comparison, ultrasonic power of 120 W, solid to liquid ratio of 1∶20, ethanol concentration of 90% and ultrasonic time of 40 min was the best extraction condition. Under the optimum conditions, the extraction ratio of hemerocallis fulva polyphenols could reach 2.975%.