论文部分内容阅读
目的对白魔芋中总黄酮提取工艺进行优化,并测定其总黄酮含量。方法采用索氏回流法提取白魔芋中总黄酮,利用Al(NO3)3-NaNO2比色法测定黄酮含量。设计L9(34)正交实验,以白魔芋中总黄酮提取率为指标,研究提取温度、乙醇浓度、料液比、提取时间对提取率的影响。结果最佳提取工艺参数为:提取温度60℃、乙醇浓度80%、料液比1∶30、提取时间120 min。4因素对总黄酮提取率的影响顺序为提取温度﹥料液比﹥提取时间﹥乙醇浓度。在最佳工艺条件下测得白魔芋中总黄酮平均含量为1.2178mg/g,回收率为99.98%~100.04%,RSD为0.28‰。结论该方法操作简单,精密度高,回收率好,适合于白魔芋中总黄酮含量测定。
Objective To optimize the extraction of total flavonoids from konjac from white konjac and determine the content of total flavonoids. Methods Total flavonoids from white konjac were extracted by Soxhlet method and flavonoids were determined by Al (NO3) 3-NaNO2 colorimetry. Design L9 (34) orthogonal experiment, the white konjac total flavonoids extraction rate as an indicator to study the extraction temperature, ethanol concentration, the ratio of solid to liquid, extraction time on the extraction rate. Results The optimum extraction parameters were: extraction temperature 60 ℃, ethanol concentration 80%, solid-liquid ratio 1:30, extraction time 120 min. 4 factors on the total flavonoids extraction rate of the order of extraction temperature> solid-liquid ratio> extraction time> ethanol concentration. Under optimum conditions, the average content of total flavonoids in white konjac was 1.2178mg / g, the recovery was 99.98% ~ 100.04%, and the RSD was 0.28 ‰. Conclusion The method is simple, high precision, good recovery, suitable for determination of total flavonoids in white konjac.