论文部分内容阅读
目的:优化安梨总黄酮微波辅助提取的工艺条件,并初步分析提取物的化学成分。方法:在单因素试验基础上,选择微波时间、微波功率、乙醇浓度以及液料比4个水平因素为变量,以安梨总黄酮提取率为响应值,根据Box-Behnken试验设计原理,进行响应面分析试验,通过液质联用技术(LC-MS)快速鉴定提取物的成分组成。结果:最终回归分析确定微波辅助提取安梨总黄酮的最佳工艺条件为:提取时间127 s、微波功率424 W、乙醇浓度58%、液料比30:1(m L/g),在此条件下总黄酮的得率为6.51%。微波法得到的安梨提取物的主要成分为绿原酸、表儿茶素、槲皮素苷类、异鼠李素苷类等。结论:微波辅助提取法是一种快速有效提取安梨中黄酮类物质的方法。
OBJECTIVE: To optimize the technological conditions of microwave-assisted extraction of total flavonoids from PEAR, and to analyze the chemical composition of the extracts initially. Methods: Based on the single-factor experiment, the microwave time, microwave power, ethanol concentration and the liquid-to-liquid ratio were selected as the variables to extract the total flavonoids of An-pei. According to the Box-Behnken design principle, The assay was analyzed and the constituents of the extract were quickly identified by LC-MS. Results: The final regression analysis confirmed that the optimum conditions of microwave-assisted extraction of total flavonoids were: extraction time 127 s, microwave power 424 W, ethanol concentration 58%, liquid ratio 30: 1 (m L / g) Under the total flavonoids yield of 6.51%. The main components of An pear extract obtained by microwave method are chlorogenic acid, epicatechin, quercetin glycosides, isorhamnetin and the like. Conclusion: Microwave-assisted extraction is a rapid and effective method for extracting flavonoids from An Pear.