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以罗汉果花为原料,采用微波萃取技术提取罗汉果花中的黄酮。探讨了微波功率、微波辐射时间、料液比等因素对黄酮得率的影响。通过正交实验L9(34)对提取工艺进行优化。通过红外光谱、紫外光谱对提取物的结构进行表征。研究结果表明:微波萃取罗汉果花中黄酮的最佳工艺条件为:溶剂60%乙醇溶液,料液比(g/mL)1∶30,微波功率350W、微波辐射时间20min,提取次数2次。在此条件下罗汉果花中黄酮的得率达7.6%。罗汉果花中的黄酮类化合物主要成分为山奈酚。
Using Luo Han Guo flower as raw material, the flavonoids in Luo Han Guo flower were extracted by microwave extraction. The effects of microwave power, microwave irradiation time, solid-to-liquid ratio and other factors on the yield of flavonoids were discussed. The extraction process was optimized by orthogonal experiment L9 (34). The structure of the extract was characterized by infrared spectroscopy and ultraviolet spectroscopy. The results showed that the optimal extraction conditions of flavonoids in Luohanguo flower were as follows: solvent 60% ethanol solution, solid-liquid ratio (g / mL) 1:30, microwave power 350W, microwave irradiation time 20min, extraction times 2 times. In this condition, the yield of flavonoids in Luo Han Guo flower reached 7.6%. The main component of the Lo Han Guohua flavonoids kaempferol.