超声波法提取香菜中黄酮的最佳工艺条件

为确定香菜总黄酮的超声最佳提取工艺条件,采用正交试验法,考察溶剂浓度、超声时间、超声温度、料液比对提取率的影响。所考察的因素对香菜总黄酮的提取率影响顺序由大到小为：超声时间,超声温度,乙醇浓度,物料比。超声提取的最佳条件为：超声时间30 min,超声温度30℃,乙醇浓度80%,物料比1∶35超声波法提取效率高于常规的提取方法,并具有提取时间短、简单、无需加热等优点。

Study on ultrasonic extraction process of flavonoids in Coriadrum Sativum

To optimize the ultrasonic treatment condition for Coriadrum Sativum L. ,the extraction rate of fla-vonoids optimized condition ethanol concentration, ultrasonic time, ultrasonic temperature, material ratio was determined by orthogonal design. The order of factors to affect flavonoids extraction was ultrasonic time,ultra-sonic temperature,ethanol concentration and material ratio. It was to found that the best reaction condition was:ultrasonic time 30 min, ultrasonic temperature 30 ℃,ethanol concentration 80%, material ratio of 1 ∶ 35. The extraction rate of ultrasonic method was higer than traditional method,can save time,by easy to operate and need no heating.