食品科学
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刘 韬，李 荣*，张禄捷，姜子涛
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Microwave Extraction and Purification of Flavonoids from Illicium verum Leaves
LIU Tao, LI Rong*, ZHANG Lujie, JIANG Zitao
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天津市自然科学基金重点资助项目（12JCZDJC34100）
摘要：
通过Plackett-Burman试验设计和响应面法确定八角茴香叶黄酮的最佳微波提取条件：乙醇体积分数67%、液料比26∶1、微波温度75 ℃、微波起始功率500 W、微波时间8 min。在此条件下，黄酮的得率为6.97%。采用D101大孔树脂和制备色谱两种方式纯化八角茴香叶黄酮，结果表明制备色谱不仅能够高效快速地纯化八角茴香叶黄酮，并且能够对黄酮成分进行初步分离。
关键词: 八角茴香叶, 响应面, 大孔树脂, 制备色谱
Abstract:
The conditions for microwave-assisted extraction of flavonoids from Illicium verum leaves were optimized by the combined use of Plackett-Burman design and response surface methodology (RSM) as follows: ethanol concentration, 67%; ratio of solvent to solid, 26:1; extraction temperature, 75 ℃; initial microwave power, 500 W; and extraction time, 8 min. The yield of total flavonoids was 6.97% under these conditions. The flavonoids from I. verum leaves were purified by D101 macroporous resin in comparison with preparative chromatography. The results indicated that preparative chromatography is not only an efficient and rapid method for the purification of flavonoids extract, but also can preliminarily separate flavonoids.
Key words: Illicium verum leaves, response surface, macroporous resins, preparative chromatography
中图分类号:
TS202.3
刘 韬，李 荣*，张禄捷，姜子涛. 八角茴香叶中黄酮的微波提取及纯化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201502006.
LIU Tao, LI Rong*, ZHANG Lujie, JIANG Zitao. Microwave Extraction and Purification of Flavonoids from Illicium verum Leaves[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201502006.
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