超声微波协同提取竹黄酮类化合物的机理研究

Study on the Extraction Mechanism of Bamboo Flavonoids by Ultrasonic-Microwave Synergistic Extraction

摘要: 本研究采用超声微波协同的方法提取楠竹叶中总黄酮，在单因素实验的基础上，研究超声过程中的乙醇浓度、料液比、功率、时间以及微波过程中的功率、时间等因素，对楠竹叶总黄酮的提取量的影响。研究结果表明：超声微波协同提取楠竹叶中总黄酮的最佳工艺参数为：超声微波协同时间为3 min，乙醇体积分数80%，料液比为1:14 g/mL，超声功率为1000 W，微波功率为600 W，此时提取量为3.35 mg/g。对超声微波协同提取方法的机理进行详细阐述。结果显示，采用HPLC-ESI-MS法可以快速检测荭草素和异荭草素、牡荆素和异牡荆素这四种黄酮化合物的含量。

Abstract: In this study, the ultrasonic-microwave synergistic method was used to extract total flavonoids from bamboo leaves. Based on the single-factor tests, the effects of ethanol volume fraction, sol-id-liquid ratio, ultrasonic power, ultrasonic time, and microwave power and microwave time on the extraction yield of the total flavonoids from bamboo leaves were studied. The research results showed that the optimum process parameters of ultrasonic-microwave synergistic extraction of the total flavonoids from bamboo leaves were as follows: ultrasonic-microwave synergistic extraction time was 3 min, ethanol volume fraction was 80%, solid-liquid ratio was 1:14 g/mL, ultrasonic power was 1000 w, microwave power was 600 w, and the extraction yield of total flavonoids was 3.35 mg/g. The mechanism of the synergistic extraction was explained in detail. The results showed that HPLC-ESI-MS method could be used to rapidly detect the contents of four flavonoids including orientin, isoorientin, vitexin, and isovitexin.