微波辅助提取苦菜总黄酮的工艺优化

Optimizition of Microwave Assisted Extraction of Total Flavone from Sonchus oleraceus L.

摘要:

用微波辅助提取技术提取苦菜总黄酮，用亚硝酸钠-硝酸铝比色法测定黄酮含量。微波辅助提取苦菜总黄酮工艺进行研究。通过单因素和正交试验，探讨了不同因素对乙醇提取苦菜黄酮提取率的影响，确定了最佳的工艺参数。结果表明：各因素对微波辅助提取苦菜黄酮提取率的影响程度由大到小为提取时间>料液比>乙醇浓度； 确定了微波处理苦菜总黄酮的最佳方案为A1B3C1，即乙醇浓度40%，时间8 min，料液比1:30。在此条件下，微波处理后苦菜黄酮得率可达19.6 mg/g。

Abstract:

A new method for extracting total flavone from Sonchus oleraceus L. was developed by microwave assisted extraction and the flavone content was measured with NaNO2-Al(NO3)3 colorimetry. The effects of influencial factors on total flavone ethanol concentration were discussed and the parameters were optimized by means of single factor test and orthogonal designed experiments. Results showed that the impact order of the influence factors was extraction time>solid/liquid ratio>ethanol concentration. The obtained optimum conditions for total flavone extraction were ethanol concentration 40%, dealing time 8min and the ration of material to solvent 1:30. The flavone yield under the optimum conditions was 19.6 mg/g.