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目的:优选甜叶菊渣中总黄酮提取工艺条件。方法:以总黄酮得率为指标,采用单因素试验考察乙醇体积分数、提取时间、料液比、提取温度及回流次数5个影响因素对甜叶菊渣中总黄酮得率的影响;在单因素试验基础上,选取乙醇体积分数、提取时间、料液比、提取温度为考察因素,采用正交设计法优化甜叶菊渣中总黄酮的提取工艺条件。结果:各因素对甜叶菊渣中总黄酮得率的影响顺序为料液比>提取时间>乙醇体积分数>提取温度。最佳提取工艺条件为乙醇体积分数80%,提取时间2.5 h,料液比1∶20,提取温度80℃,回流3次,总黄酮得率4.21%。结论:该优选工艺简单易行、成本低廉、安全可靠,有利于甜叶菊资源的合理利用。
Objective: To optimize the extraction conditions of total flavonoids in stevia residue. Methods: According to the yield of total flavonoids, single factor experiments were used to study the effect of five influencing factors on the yield of total flavonoids from the stevia residue, such as ethanol volume fraction, extraction time, solid-liquid ratio, extraction temperature and reflux times. On the basis of experiments, we selected ethanol volume fraction, extraction time, solid-liquid ratio, extraction temperature as the investigation factors, and optimized the extraction conditions of total flavonoids from the stevia residue by orthogonal design. Results: The order of the factors influencing the yield of total flavonoids in stevia residue was as follows: solid-liquid ratio> extraction time> ethanol volume fraction> extraction temperature. The optimal extraction conditions were as follows: ethanol volume fraction 80%, extraction time 2.5 h, solid-liquid ratio 1:20, extraction temperature 80 ℃, reflux 3 times, total flavonoid yield 4.21%. Conclusion: The optimal process is simple, low cost, safe and reliable, which is beneficial to the rational utilization of stevia resources.