苦水玫瑰干花蕾中总黄酮的提取工艺及其主要成分的测定

doi:10.3969/j.issn.1673-1689.2019.05.022

首页 > 过刊浏览>2019年第38卷第5期 >153-159. DOI:10.3969/j.issn.1673-1689.2019.05.022

苦水玫瑰干花蕾中总黄酮的提取工艺及其主要成分的测定
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                        10.3969/j.issn.1673-1689.2019.05.022
                    
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Extraction Total Flavonoids and Determination of Main Compounds in Kushui Rose

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采用响应面分析法优化苦水玫瑰中总黄酮的提取工艺，在此基础上使用超高效合相色谱（Ultra Performance Convergence Chromatography，UPC2）对总黄酮中的槲皮素和山奈酚的质量分数进行检测。以提取溶剂、液料体积质量比、提取时间和提取温度为响应因子，总黄酮得率为响应值，采用3因素3水平的响应面分析法优化苦水玫瑰中总黄酮的提取工艺参数。结果表明，最佳提取工艺条件为乙醇体积分数66%、液料体积质量比16 mL/g、提取时间120 min，提取温度70 ℃，在此最优条件下，分别做3次平行实验进行验证，总黄酮提取量为5.85 mg/g，与模型预测值5.87 mg/g基本相符。说明了响应面模型可较好地预测苦水玫瑰总黄酮的提取量，对提取条件参数的优化具有可行性。实验还研究了苦水玫瑰总黄酮中槲皮素和山奈酚的测定方法。槲皮素和山奈酚在一定范围内线性良好，相关系数为0.998 2~0.999 3；精密度RSD均低于1.76％；平均回收率为96.05%~101.15%。该方法能够满足苦水玫瑰总黄酮中槲皮素和山奈酚的快速检测。

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Surface response optimized and extraction total flavonoids and determination of main compounds in kushui rose，under this condition，using Ultra Performance Convergence Chromatography（UPC2） to determined quercetin and kaempferol in total flavonoids. The parameters of extraction technology of total flavonoids from kushui rose were optimized by four factors and three levels response methodology using ethanol concentration，issue-liquid ratio，extraction time and extraction temperature as the response factors and with yeild rate of total flavonoids as response value. The results shows that the optimal extraction technology was as follows：ethanol concentration 66％，issue-liquid ratio 16：1（mL/g），extraction time 120min and extraction temperature 70 ℃. Under these conditions，every sample was tested three times，the maximal yield of total flavonoids reached 5.85 mg/g. The total flavonoids the same as model predicated contents which was 5.87mg/g. The technology can be used as the extraction process of total flavonoids from kushui rose. This article also studied the content of quercetin and kaempferol in total flavonoids. Quercetin and kaempferol in a range of good linearity，the correlation coefficient was 0.998 2~0.999 3；precision（RSD） were less than 1.76%；the average recovery was 96.05%~101.15%. This methods was suitable to rapid detection of quercetin and kaempferol in total flavonoids.

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陈继华,王波,刘倩倩,周围.苦水玫瑰干花蕾中总黄酮的提取工艺及其主要成分的测定[J].食品与生物技术学报,2019,38(5):153-159.

CHEN Jihua, WANG Bo, LIU Qianqian, ZHOU Wei. Extraction Total Flavonoids and Determination of Main Compounds in Kushui Rose[J]. Journal of Food Science and Biotechnology,2019,38(5):153-159.

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在线发布日期: 2019-07-26
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