山西中医学院学报2019，Vol.20Issue(1)：29-31,34,4.DOI:10.19763/j.cnki.1671-0258.2019.01.009
黄刺玫果总黄酮的水提取工艺
Water extraction process for total flavonoids from fruits of Rosa xanthina Lindle
陈明文 1郝晓倩 1杨官娥 1王进东2
作者信息
- 1. 山西医科大学, 山西 太原 030001
- 2. 山西省医药与生命科学研究院, 山西 太原 030006
- 折叠
摘要
Abstract
Objective:To optimize the water extraction of total flavonoids from the dry fruits of Rosa xanthina Lindle for industry use. Method:A single factor array design and an L-9 (33) orthogonal design were adopted and extraction rate of total flavonoids was taken as index. The soak period, solid-to-liquid ratio, extraction time, extraction temperature, p H of liquid and extraction times were selected as variable factors. Results:The optimum extraction condition was as follows:soak period of 1.5 h, pH 3.0, solid-to-liquid ratio of 1∶10, and extraction time of 1.5 h per time for 3 times at 80 ℃. Under the optimal extraction conditions, the maximum extraction rate was up to 9.39 mg/g. Conclusion:This method is stability.关键词
黄刺玫果/总黄酮/单因素试验/正交试验/提取Key words
Rosa xanthina Lindle/total flavonoids/single factor array design/orthogonal design/extraction分类
医药卫生引用本文复制引用
陈明文,郝晓倩,杨官娥,王进东..黄刺玫果总黄酮的水提取工艺[J].山西中医学院学报,2019,20(1):29-31,34,4.
