Optimization of flavonoid ethanol extraction from Dimocarpus longan Lour. aril
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摘要: 采用乙醇法通过单因素渐进试验,即不同的乙醇浓度梯度、不同的水浴温度梯度、不同的水浴时间梯度、不同的料液比梯度、不同的提取次数提取龙眼果肉黄酮,探明各因素范围,之后采用4因素4水平L16(45)正交试验设计,确立龙眼果肉黄酮提取的优化工艺:乙醇浓度85%、温度70℃、水浴时间2.5 h、料液比1∶3。Abstract: To optimize the ethanol extraction of flavonoid from Dimocarpus longan Lour.Aril,ethanol concentration,temperature,water bath time,material-solvent ratio and extraction time were used as the criteria in the progressive single factor experiment.An orthogonal test of four factors and four levels was designed.The results showed that 85% ethanol,70℃,2.5h in a water bath and 1∶3 material-solvent ratio were the best conditions for the extraction process.
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Key words:
- Longan /
- ethanol extraction /
- single factor experiment /
- orthogonal design /
- optimization
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[1] 黄爱萍,郑少泉.乙醇法提取龙眼果肉黄酮及其鉴别[J].亚热带植物科学,2008,37(3):35-37. [2] 段蕊,王蓓,时海峡.微波法提取银杏叶黄酮最佳工艺的研究[J].淮海工学院学报,2001,10(3):46-48.
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