CAJ | 학술논문

采用正交试验对影响琉璃苣黄酮萃取的四个因素进行了研究。结果表明，各因素对琉璃苣黄酮萃取的影响强度依次为萃取温度>乙醇浓度>萃取时间>料液比；黄酮萃取优化的参数组合是乙醇浓度68-%、萃取温度83-℃、萃取时间110-min、料液比1：55，采用该参数组合琉璃苣黄酮萃取量达24.366-mg/g。
채용정교시험대영향류리거황동췌취적사개인소진행료연구。결과표명，각인소대류리거황동췌취적영향강도의차위췌취온도>을순농도>췌취시간>료액비；황동췌취우화적삼수조합시을순농도68-%、췌취온도83-℃、췌취시간110-min、료액비1：55，채용해삼수조합류리거황동췌취량체24.366-mg/g。
Four factors were studied by orthogonal experiment, with the extraction yield of flavonoids as the investigation index. The results showed that the influencing order of each factor on the extraction of flavonoids was as follows: extraction temperature>ethanol concentration>extraction time>solid-liquid ratio. The best ultrasonic extraction parameters were as follows: ethanol concentration of 6 %, extraction temperature of 3℃, extraction time of 110 min, solid-liquid ratio of 1∶55.OUnderOthisOcondition, theOextractionOyieldOofOflavonoidsO couldOreachO24.366Omg/g.