金樱子黄酮两种提取工艺优化及比较

以金樱子果实为研究对象,用黄酮得率作为衡量提取工艺的指标。通过单因素实验、正交实验优化传统加热提法和微波助提法提取金樱子果实中黄酮的提取工艺,并比较其工艺条件。验证实验表明,传统加热提法最佳工艺测得金樱子果实黄酮得率为7.84%,相对标准偏差(RSD)为0.89%;微波助提法最佳工艺测得金樱子果实黄酮得率为9.06%,相对标准偏差(RSD)为1.01%。运用微波技术提取金樱子果实中黄酮含量减少了提取时间,提高了效率。因此,恰当的提取条件可使金樱子果实中黄酮的得率更高。 

Optimization of extraction technology of flavonoids from Rose Laevigata Michx.and their comparison

Taking fruit of Rose Laevigata Michx. as material, the yield of falconoid indicators as the evaluation standard, and its flavonoid extraction process with traditional extraction and microwave- assisted extraction were optimized by single factor and orthogonal experiment. Validation experiments showed that the flavonoid yield of traditional methods was 7.84% with the RSD 0.89%, and that yield of microwave-assisted methods was 9.06% with the RSD 1.01%.Microwave technique to extract flavonoids from the fruit of Rose Laevigata Michx.not only reduced extraction time but also improved experimental efficiency.Therefore, the flavonoid extraction could be improved by the appropriate conditions.