超声波法提取柿叶总黄酮的工艺研究

Research on Ultrasonic Extraction of Flavone from Persimmon Leaves

摘要:

采用超声波法提取柿叶中的总黄酮，在考察乙醇体积分数、料液比、超声波功率和提取时间四个单因素的基础上，通过正交实验确定了柿叶总黄酮超声波法提取的最佳工艺：柿叶粉浸泡18 h，乙醇体积分数60%，料液比1:50，超声波功率250 W，提取时间45 min，结果表明，柿叶总黄酮总含量可达2.59%。在此最佳提取工艺下提取两次，可将柿叶中90%以上的黄酮提取出来。

Abstract:

The ultrasonic extraction of flavone from persimmon leaves was studied in this article. By orthogonal experiment, the optimal extraction conditions were obtained as follows: liquid-solid ratio of 50:1, ethanol concentration of 60%, ultrasonic power of 250 W, extraction time of 45 min and extraction times of twice, under which the extraction rate was above 90% and the average content of flavone in persimmon leaves was 2.59%.