百香果叶总黄酮提取工艺优化
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摘要
用乙醇溶液提取了百香果叶中的总黄酮.通过单因素试验考察了加热温度、提取时间、料液比及溶剂浓度4个因素对百香果叶总黄酮得率的影响,在此基础上,采用L_(16)(4~5)正交试验优化了百香果叶总黄酮提取工艺,即当加热温度75°C,提取时间60 min,料液比1∶70(g/mL),乙醇浓度35%时,百香果叶总黄酮得率可达1.835%.
The total flavonoids from the Passiflora edulis leaves were extracted using ethanol solution. The effects of 4 factors including heating temperature, extraction time, solid-liquid ratio and solvent concentration on the yield of total flavonoids were investigated by the single factor test. Based on the single factor test, the L_(16)(4~5) orthogonal test was used to optimize the extraction process of total flavonoids. The results showed that the total flavonoids yield can reach 1.835% when the heating temperature is 75 °C, the extraction time is 60 min, the ratio of material to liquid is 1∶70(g/mL), and the ethanol concentration is 35%.
The total flavonoids from the Passiflora edulis leaves were extracted using ethanol solution. The effects of 4 factors including heating temperature, extraction time, solid-liquid ratio and solvent concentration on the yield of total flavonoids were investigated by the single factor test. Based on the single factor test, the L_(16)(4~5) orthogonal test was used to optimize the extraction process of total flavonoids. The results showed that the total flavonoids yield can reach 1.835% when the heating temperature is 75 °C, the extraction time is 60 min, the ratio of material to liquid is 1∶70(g/mL), and the ethanol concentration is 35%.
引文
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[2]孔秋玲.紫果西番莲叶抗焦虑药效研究及其机制初探[D].广州:华南理工大学,2012.
[3] YOSHIKAWA K,KATSUTA S,MIZUMORI J,et al. Four cycloartane triterpenoids and six related saponins from Passiflora edulis[J]. Journal of Natural Products,2000,63(9):1229-1234.
[4] YOSHIKAWA K,KATSUTA S,MIZUMORI J,et al. New cycloartane triterpenoids from Passiflora edulis[J]. Journal of Natural Products,2000,63(10):1377-1380.
[5]古勇,李安明.类黄酮生物活性的研究进展[J].应用与环境生物学报,2006,12(2):283-286.
[6]张汉荣,林秀香.西番莲的利用价值及栽培技术[J].中国南方果树,2011,40(5):79-81.
[7] OGA S,DE FREITAS P C,GOMES A C,et al. Pharmacological trials of crude extract of Passiflora alata[J]. Planta Medica,1984,50(4):303-306.
[8] PIZZORNO J E,MURRAY M T. Textbook of natural medicine,herpestincture[M]. London:Harcourt Brace and Company Limited,1999.
[9]刘南波,郑穗平,邹江冰,等.西番莲叶总黄酮的提取工艺研究[J].现代食品科技,2009,25(6):622-624.
[10]韦键,韦桂深.一种百香果叶复合茶及其制作方法:CN201410272359.4[P]. 2014-09-03.
[11]廖兰,吴俊良.逆流法提取百香果果皮中总黄酮的工艺研究[J].广西科技大学学报,2018,29(2):91-96.
[12]胡静丽,陈健初.杨梅叶黄酮类化合物最佳提取工艺研究[J].食品科学,2003,24(1):96-99.
[13]郑春英,李宏涛,陆欣媛,等.五味子叶中总黄酮最佳提取工艺研究[J].食品科学,2007,28(5):139-142.