葛根总黄酮提取工艺研究

Study on the Extaction of Total Flavones from Pueraria Lobata Ohwi

摘要:

本论文采用传统浸提法，以乙醇为溶剂，考察溶剂体积分数、提取时间、固液比、提取温度和葛根粉粒度对葛根总黄酮提取率的影响，并在单因素实验的基础上，通过正交试验，确定了葛根总黄酮的提取工艺。结果表明，提取温度、提取时间、固液比、乙醇体积分数以及粒度对葛根总黄酮的提取率均有影响，优化的葛根总黄酮的提取工艺为：提取温度为80 ℃，提取时间为120 min，乙醇体积分数为70%，固液比为1:12，粒度为80目。

Abstract:

The total flavones were extracted with alcohol as the solvent from Pueraria Lobata Ohwi. The effects of the extraction conditions such as the concentration of ethanol, the extraction time, the ratio of Puerariae to solution of ethanol, extraction temperature and the size of Pueraria Lobata Ohwi were studied. The proper condition was determined by orthogonal experiment. The results were as following: The extraction temperature was 80 ℃, the extraction time was 120 min, the concentration of ethanol was 70%, the ratio of Puerariae to solution of ethanol was 1:12, and the size of Pueraria Lobata Ohwi was 80.