摘要:

采用刺梨作为原料，探讨用溶剂浸提法提取其中的总黄酮的工艺。通过单因素实验探讨了提取剂浓度、料液比、浸提温度、浸提时间对提取刺梨中总黄酮含量的影响；采用正交实验，对浸提剂浓度、料液比、浸提温度、浸提时间4种因素进行了优化。同时，还探讨了紫外光、热、抗氧化剂对野生刺梨中黄酮稳定性的影响。结果表明:影响提取结果的主次因素顺序为温度>液料比>浸提剂浓度>浸提时间:最佳提取条件为浸提温度为 40℃，料液比为 1:175(g:ml),浸提剂浓度为 45%，浸提时间为 2h；在此条件下，野生刺梨的提取率为 28.29%；刺梨中黄酮的抗氧化性较强，耐光性、耐热性较弱。

关键词: ​刺梨 / 活性物质 / 提取

Abstract: The process of extracting total flavonoids from roxburgh rose by solvent extraction is studied.The respective effects of extractant concentration, material to liquid ratio, extraction temperature and extraction time on the content of total flavonoids in roxburgh rose are studied viasingle factor experiments ,and the same four factors are optimized via orthogonal experiments, In the meantime,the effects of ultraviolet light, heat and antioxidant on the stability of flavones in wild roxburgh rose are also discussed, The results indicate that the sequence of factors (from major to minor ones) affecting extraction results is as follows: temperature >material to iquid ratio>extractant concentraton >extraction time;the optimal extraction conditions are as follows:the extraction temperature of 40℃,the material to liquid ratio of 1 : 175(g : ml),the extractant concentration of 45 % .and the extraction time of 2h. Under these conditions,the extraction rate of wild roxburgh rose is 28. 29%:the flavonoids in roxburgh rose feature strong oxidation resistance,and weak light and heat resistance.
Keywords: ​roxburgh rose / active substance / extract