CAJ | 학술논문

以体积分数为60%的乙醇作为提取剂，研究了超声波作用时间、超声波作用温度、超声波功率及料液比对桂花总黄酮提取率的影响。在上述单因素研究基础上，以总黄酮提取率为指标，采用正交试验设计得到桂花总黄酮的超声波提取优化工艺为：超声波作用时间50 min，超声波作用温度60℃，料液比1：30 g/mL、超声波功率150 W，此条件下桂花总黄酮提取率为13.4219%。抑菌实验表明桂花黄酮具有一定的抑菌活性。
이체적분수위60%적을순작위제취제，연구료초성파작용시간、초성파작용온도、초성파공솔급료액비대계화총황동제취솔적영향。재상술단인소연구기출상，이총황동제취솔위지표，채용정교시험설계득도계화총황동적초성파제취우화공예위：초성파작용시간50 min，초성파작용온도60℃，료액비1：30 g/mL、초성파공솔150 W，차조건하계화총황동제취솔위13.4219%。억균실험표명계화황동구유일정적억균활성。
The effects of ultrasonic time, ultrasonic temperature, ultrasonic power and material-to-liquid ratio on the extraction ratio of flavonoids from osmanthus using 60%(V/V) ethanol as an extracting agent was investigated. On the basis of above single factor test results, the optimum extraction conditions were established using the extraction rate of flavonoids as an indicator through the orthogonal test method. The extraction rate 13.4219% was achieved under the optimum conditions, e.g. ultrasonic time 50 min, ultra-sonic temperature 60 ℃, ultrasonic power 150 W, material-to-liquid ratio 1:30 g/mL. The test indicated that osmanthus flavonoids had good inhibition effect.