【摘要】 采用超声波提取法、常温浸泡法、水浴加热法和微波提取法四种方法提取大枣的总黄酮。探讨大枣总黄酮的最佳提取工艺。大枣的总黄酮含量采用紫外分光光度法检测。用超声波提取法,在温度为50℃时提取的总黄酮含量最高,为2.176 mg/g;微波提取(90 s)次之,为1.144 mg/g;70℃水浴加热的提取率为0.823 0 mg/g;常温浸取含量最低,为0.471 3 mg/g。结果表明超声波辅助是提取大枣总黄酮的有效方法。更多还原

【Abstract】 In this paper, total flavonoids was obtained from fructus jujubae with the ultrasound-assisted extraction, the normal temperature immersion method, the water bath heating and the microwave extraction process respectively. The optimal extraction technology was investigated with UV-Vis.detection. The yield of total flavonoids by ultrasound(50 ℃), microwave, the normal temperature immersion method and hot water bath(70 ℃)was 2.176 mg/g, 1.144 mg/g, 0.823 0 mg/g and 0.471 3 mg/g, respectively. The results indicated that the ultrasound-assisted extraction is a very useful method for the extraction of total flavonoids from fructus jujubae.更多还原