Optimization of Microwave-assisted Extraction Technology of Total Flavonoids from FRUCTUS LYCD
[ Objective] To optimize microwave - assisted extraction technology of total flavonuids from FRUCTUS LYCII. [ Method] Using ru-tin as reference substance, ihe factors that influenced microwave - assisted extraction of total flavonoids were optimized by means of single -factor test and orthogonal design test. [ Result] The optimal extraction process of total flavonoids was as follows; 70% aqueous ethanol solution, solid-liquid ratio 1:30 g/ml, extracting duration 8 min, microwave power 400 W, extracting temperature 120 ℃. In this condition, the yield of total flavonoids was 18. 3 mg/g. [Conclusion] Compared with the traditional technology, microwave -assisted extraction is more efficient and more easy-operating in extracting total flavonoids from FRUCTUS LYCII.
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万方数据
维普
