乙醇浸提法提取蓖麻饼粕总黄酮的工艺研究

Study on the extraction of the total flavonoids from castor bean meal by ethanol extraction technology

摘要: 本文采用乙醇浸提法提取蓖麻饼粕中的黄酮类化合物,在单因素实验基础上,通过正交实验对蓖麻饼粕总黄酮的提取条件进行优化,得到乙醇浸提法提取蓖麻饼粕总黄酮的最优工艺为:乙醇浓度70%,料液比1∶25(g/m L),提取温度75℃,提取时间3h,此时总黄酮的提取率为2.50%,换算成含量为25.03mg/g。该工艺条件下总黄酮的提取率较高,连续两次浸提提取率可达总提取率的96.01%,且提取方法简单。本研究对蓖麻饼粕总黄酮工业化生产具有一定的应用价值。

Abstract: The flavonoids from the castor bean meal were extracted by ethanol extraction technology. On the basis of single factor experiment,through the orthogonal test,the extraction conditions of total flavonoids from castor bean meal were optimized. The best optimal technological conditions for extraction of total flavonoids from castor were as follows : ethanol concentration was 70 %, the ratio of solid to liquid was 1 ∶ 25( g / m L),extracting temperature was 75℃ and extracting duration was 3h,then the extraction ratio of total flavonoids was2.50%,converted to the content of 25.03mg/g. Under this condition,the extraction rate of flavonoids was higher,two consecutive extraction ratio could reach 96.01%. The extraction method was simple,which had a certain application value for industrialized production of total flavonoids of castor bean meal.