多穗柯总黄酮提取工艺及其含量动态变化研究

食品科学 ›› 2008, Vol. 29 ›› Issue (6): 139-141.

多穗柯总黄酮提取工艺及其含量动态变化研究

李胜华, 伍贤进, 郁建平, 李思源, 韩永光

湖南怀化学院生物工程系；贵州大学生化营养研究所；湖南怀化学院生物工程系

出版日期:2008-06-15 发布日期:2011-08-26

Study on Extraction Technics and Content Variety Trends of Total Flavonoids in Lithocarpus polystachyus Rehd.

LI Sheng-Hua, WU Xian-Jin, YU Jian-Ping, LI Si-Yuan, HAN Yong-Guang

1.Department of Bioengineering, Huaihua College; 2.Institution of Biochemistry and Nutrition, Guizhou University

Online:2008-06-15 Published:2011-08-26

摘要/Abstract

摘要： 目的:探讨多穗柯总黄酮的提取工艺及含量动态变化。方法:以怀化产多穗柯为原料,采取乙醇为溶剂超声波辅助提取,以L9(34)正交试验方法优化总黄酮提取工艺,然后在该工艺条件下对自然存放时间不同、采摘季节不同、不同叶的多穗柯原料进行总黄酮含量的动态变化考察。结果:乙醇体积分数对总黄酮提取量有显著影响,提取温度对总黄酮提取量有影响;多穗柯自然存放时间越长,总黄酮含量越低,平均每年下降24.74%;不同季节采摘的多穗柯其总黄酮含量以8～10月最高;经对怀化多穗柯嫩叶和老叶中总黄酮的提取测定表明,多穗柯中嫩叶总黄酮含量最高,二年生最低。结论:以原料35倍量的70%乙醇作为溶剂,在提取功率600W、提取时间15min的条件下,即可获得多穗柯总黄酮最佳提取效果;8～10月采摘嫩叶存放时间越短,总黄酮含量越高。

关键词: 多穗柯, 黄酮类化合物, 提取工艺, 含量, 动态变化

Abstract: Object: To study extraction technics and variety trends of the total flavonoids in Lithocarpus polystachyus Rehd. Method: Using design of L9 (34), the extraction conditions of total flavonoids from Lithocarpus polystachyus Rehd. in Huaihua were optimized by ethanol solution extraction assisted with ultrasonic , and the variety trends of total flavonoids content were investigated with different natural storage time, different gathering seasons, differrent Lithocarpus polystachyus Rehd. leaves. Result: Extraction temperature had effect on total flavonoids yield, and ethanol concentration had more obvious effect than extraction temperature. The more natural storage time, the less total flavonoids content, and the average descent rate was 24.74% per year. The flavonoids content from Lithocarpus polystachyus Rehd. gathered between August and October was the highest. The total flavonoids content was higher in the new leaves of Lithocarpus polystachyus Rehd.in Huaihua than in the old leaves, and the content was the least in stem. Conclusion: The optimum conditions for extracting total flavonoids from Lithocarpus polystachyus Rehd. were material to 70% ethanol concentration ratio 1:35, ultrasonic power 540 W, and extraction time15 min.

Key words: Lithocarpus polystachyus Rehd., total flavonoids, extraction technics, content, variety trends

李胜华, 伍贤进, 郁建平, 李思源, 韩永光. 多穗柯总黄酮提取工艺及其含量动态变化研究[J]. 食品科学, 2008, 29(6): 139-141.

LI Sheng-Hua, WU Xian-Jin, YU Jian-Ping, LI Si-Yuan, HAN Yong-Guang. Study on Extraction Technics and Content Variety Trends of Total Flavonoids in Lithocarpus polystachyus Rehd.[J]. FOOD SCIENCE, 2008, 29(6): 139-141.

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