管花肉苁蓉有效成分总黄酮提取工艺的优化研究-农业推广专业论文.docxVIP

万方数据 万方数据 Study on Optimization of extraction process about Total flavonoids active ingredients of Cistanche tubulosa A Dissertation Submitted to Shihezi University In Partial Fulfillment of the Requirements for the Degree of Master of Agronomy By Luo Yan (Processing of Fruit and Vegetabl) Dissertation Supervisor:Prof. Tong junMao November, 2015 中文摘要 黄酮类化合物是肉苁蓉的最主要活性成分，具有广泛的生理功能，可用于功 能性食品的开发。为提高肉苁蓉资源利用率，开发高附加值产品，促进产业化发 展，本论文以超声波辅助提取法、微波辅助提取法和乙醇提取法三种提取法对管 花肉苁蓉有效成分总黄酮进行提取。主要研究结果如下： 1、微波辅助提取法最佳提取工艺条件为料液比 1:30，微波功率 800W，乙醇 体积分数 70%，提取时间为 3min，即 A2B3C3D2。在此最佳的提取工艺条件下，测 得管花肉苁蓉中黄酮类物质含量为 7.40mg/ml。 2、超声波辅助提取法最佳提取工艺条件为乙醇体积分数 70%，料液比 1:30， 提取时间为 40min，提取次数为 2 次。在最佳的提取工艺条件下，通过测定可知 管花肉苁蓉中黄酮类物质含量为 8.45mg/ml。可得最佳提取条件为 A2B2C3D2。 3、乙醇提取法最佳提取工艺条件为乙醇浓度 70%，料液比 1:30，提取次数 1 次，时间为 2h。乙醇浸提法提取肉苁蓉总黄酮的最佳组合为 A2B3C1D1，此条件 下肉苁蓉总黄酮的含量为为 7.68mg/ml。 超声波辅助提取法提取管花肉苁蓉总黄酮的提取工艺优于微波辅助提取法 和乙醇提取法。通过分光光度法测定总黄酮的吸光度值，可得管花肉苁蓉总黄酮 在最佳提取工艺条件下的含量，为该药材的深入研究提供理论依据。 关键词：管花肉苁蓉；总黄酮；微波辅助法；超声波辅助法；乙醇浸提法 I Abstract Flavonoids are the most important meat from Chengdu active ingredient, with a wide range of physiological functions, can be used for the development of functional foods. To improve Cistanche resource utilization, the development of high value-added products, and promote industrial development, this paper ultrasonic assisted extraction, microwave-assisted extraction and ethanol extraction method three extracts the active ingredient Cistanche total flavonoids were extracted. The main findings are as follows: Microwave-assisted extraction optimum extraction conditions for solid-liquid ratio 1:30, microwave power 800W, 70% ethanol concentration, extraction time 3min, namely A2B3C3D2. Under the optimal extraction conditions, the measured content of flavonoids flower tube cistanche for 7.40mg / ml. Ultrasonic assisted extraction optimum extraction conditions were 70% ethanol concentration, solid-liquid ratio 1:30, extraction time 40min, extraction times 2 times. Under the optimal extraction conditions, by measuring