课题名称（中文） 黄酮的提取工艺研究
课题名称（英文） Study on optimal technology for
extracting flavonoids
班级 08制药一班
学号 [1**********]
姓名
黄山学院化学系
2011年5月
网络数据库检索（CNKI ）
要求：检索近5年的有关文献，写出自选课题的检索途径、检索式、检索结果（总篇数及列出5篇文献，至少2篇英文文献的题录格式）。 检索途径：中国知网关键词
检索式：黄酮的提取工艺
检索结果：
题名 springer 检索 extracting flavonoids
题录格式：
1. 【中文篇名】血经草总黄酮的提取工艺研究
【英文篇名】Study on optimal technology for extracting flavonoids from Lysimachia
b arystachys Bunge
【作者】于春月, 张特立, 刘新华, 刘金杰；
【作者单位】哈尔滨医科大学大庆校区药学系；
【文献出处】中国医药导报, China Medical Herald, 编辑部邮箱 2011年 08期 期刊荣誉：ASPT 来源刊 CJFD收录刊
【关键词】血经草；分光光度法；黄酮；正交试验；提取工艺；
【英文关键词】 Lysimachia barystachys Bunge.; Spectrophotometry; Flavonoids; Orthogonal design; Extracting technology；
【摘要】目的：优选血经草中总黄酮的最佳提取工艺。方法：以芦丁为评价指标，考察黄酮提取率，通过正交试验对回流法提取黄酮的工艺进行优化。结果：回流提取法的最佳工艺条件为，以1 g 血经草为原料，100 ml 60%乙醇为溶剂提取，提取时间为2 h ，提取次数为1 次；在该条件下，总黄酮的提取率为1.56%，RSD 为1.43%（n=5）。结论：本工艺合理、可行。
【英文摘要】Objective: To optimize the best extraction technology of Flavonoids in Lysimachia barystachys Bunge.. Methods:Optimize the extraction technology on indexes of rutin content and the extraction ratio of Flavonoids by orthogonal test.Results: The optimal condition of extraction technology as follows: 100 ml ethanol with the concentration of 60% per gram of Lysimachia barystachys Bunge., extraction time of 2 h ，extraction times of 1 time; in this condition, the extraction rate of flavonoids was 1.56% with a RSD of 1.43% (n=5). Conclusion: The extraction technology is reasonable and practical.
2. 【中文篇名】鱼腥草全草中黄酮的提取和含量测定
【英文篇名】Content Determination of Flavonoid in Whole Plants of Houttuynia cordata
【作者】蒋海明，戴永强，刘小文，桂莹芳；
【作者单位】湖南科技学院生命科学与化学工程系；
【文献出处】湖北农业科学, Hubei Agricultural Sciences, 编辑部邮箱 2011年 05期 期刊荣誉：中文核心期刊要目总览 ASPT来源刊 中国期刊方阵 CJFD收录刊
【关键词】 鱼腥草全草；黄酮；索氏提取法；紫外分光；
【英文关键词】 Houttuynia cordata Thunb whole plant ； flavonoids ； soxhlet extraction method ； spectrophotometry ；
【摘要】以乙醇为溶剂，采用索氏回流法提取鱼腥草全草中的黄酮。优化了索氏回流法的提取温度、乙醇体积分数、提取时间、固液比等提取条件；索氏回流法的最佳提取条件为提取温度100℃、乙醇体积分数80％、提取时间4 h、固液比1∶30（m/V，g ∶mL ，下同），在此条件下，黄酮提取率为12．59％。采用硝酸铝比色法测定鱼腥草全草中的黄酮含量，结果表明，芦丁浓度在48．75～377．31μg ／mL 范围内与吸光度呈良好的线性关系（R2
＝0．999 4）；相对标准差RSD 为0．21％，加样平均回收率为99．10％，表明该方法重复性良好，结果稳定可靠。
【英文摘要】Taking the whole plant of Houttuynia cordata Thunb. as the raw material， ethanol as solvent extraction， Soxhlet extraction method was used to extract flavonoid． The elements such as extraction temperature，ethanol concentration， extraction time， solid －liquid ratio which affected the yield of flavonoid from whole plants of H. cordata were investigated by orthogonal experiment． Content of flavonoid was determined by Al（NO3）3 colorimetry． The results showed that absorption had good linear relationship with rutin concentration at the range of 48．75 ~377．31μg ／mL （R2 ＝0．999 4）． RSD was 0．21％ ， indicating good repetitiveness ． The average recovery rate was 99．10％ ， it showed that the method was stable and reliable． The optimal conditions were as follows： extraction temperature at 100℃，ethanol concentration of 80％， extraction time 3 h ， solid －liquid ratio 1∶30． The yield was 12．59％ under these conditions．
3. 【中文篇名】毛竹笋总黄酮的提取工艺研究
【英文篇名】Extraction of flavonoids from Phyllostachys pubescens shoot
【作者】王文文, 袁 艺, 袁彩红, 武静文；
【作者单位】安徽农业大学生命科学学院；
【文献出处】安徽农业大学学报, Journal of Anhui Agricultural University, 编辑部邮箱 2011年 02期
期刊荣誉：中文核心期刊要目总览 ASPT来源刊 中国期刊方阵 CJFD收录刊
【关键词】 毛竹笋；总黄酮；正交试验；
【英文关键词】 Phyllostachys pubescens shoot；flavonoids ；orthogonal test；
【摘要】 以毛竹笋为原料，采用水提取、乙醇热回流提取和超声波提取3 种提取方法，通过单因素和正交设计试验确定了毛竹笋总黄酮提取的最佳条件。结果表明，水提取工艺最佳条件为固液比1∶30(g∶mL ，下同) ，温度60℃，提取时间1.5 h ，pH9；总黄酮得率为0.706%，影响得率的因素为固液比>提取温度>提取时间>溶液pH 值。乙醇热回流提取最佳条件为固液比1∶40，温度60℃，乙醇体积分数70%，提取时间2.0 h，总黄酮得率为1.063%；影响得率的因素为固液比>提取温度>提取时间>乙醇体积分数。超声波提取工艺最佳条件为提取时间30 min，固液比1∶40，乙醇体积分数70%，提取温度50℃；总黄酮得率为0. 797%；影响得率的因素为固液比>提取温度>提取时间>乙醇体积分数。
【英文摘要】Flavonoids from Phyllostachys pubescens shoot were extracted by methods of water, ethanol backflow and ultrasonic wave extractions. The optimum extraction condition was obtained by single factor analysis and orthogonal test. The results showed that the yield of flavonoids was 0.706% by water extraction under the conditions of 60℃, 1∶30 solid-liquid ratio, pH 9.0 and 1.5 h. The order of the factors which affected water extraction was soild-liquid ratio > extraction temperature > extraction time > pH. The yield of flavonoids was 1.063% by the method of ethanol backflow under the conditions of 1∶40 solid-liquid ratio, 60℃, 70% ethanol
and 2.0 h. The order of the factors which affected the ethanol backflow extraction was soild-liquid ratio > extraction temperature > extraction time > volume fraction of ethanol solution. The yield of flavonoids was 0.797% by methods of ultrasonic wave under the conditions of 1∶40 solid-liquid ratio, 50℃, 70% ethanol and 30 min. The order of the factors which affected the ultrasonic wave extraction was soild-liquid ratio > extraction temperature > extraction time > volume fraction of ethanol solution.
4. 【英文篇名】Analysis of Flavonoids in Portulaca oleracea L. by UV–Vis Spectrophotometry with Comparative Study on Different Extraction Technologies
【作者】Hongbin Zhu,Yuzhi Wang,Yuxuan Liu,Yalin Xia,Tian Tang
【文献出处】Food Anal. Methods (2010) 3:90–97;
【英文关键词】Food Analysis;Portulaca oleracea L;Flavonoids;Microwave-Assisted Extraction; UV –Vis Spectrophotometry
【英文摘要】Portulaca oleracea L. is a traditional edible and medicinal plant in China. Flavonoids are one of the main active ingredients of this plant. Five extraction technologies of flavonoids from P. oleracea L. were investigated and compared, including microwave-assisted extraction, ultrasonic extraction, reflux extraction, Soxhlet extraction, and marinated extraction. The results showed that microwaveassisted extraction was most suitable for the extraction of flavonoids from P. oleracea L. because of its high effect and short extraction time. The found optimum extraction conditions were that the ethanol concentration was 70% (v/v), solid–liquid ratio was 1:50, extracting temperature was 50°C and irradiation time was 9 min. Quantification was performed by means of UV–Vis spectrophotometry with chromogenic system of NaNO2–Al (NO3)3–NaOH. Under the optimum conditions, the calibration curve for the analyte was linear with the correlation coefficients greater than 0.9999. The average recovery was 102.6%, and its RSD was 1.13%(n=5). Eight types of P. oleracea L. according to different habits were investigated. The total content of flavonoids was 7.16, 7.10, 9.38, 6.82, 6.78, 11.36, 5.12, and
1.76 mg g−1, respectively.
5. 【英文篇名】Microwave-Assisted Extraction of Flavonoids: A Review
【作者】Winny Routray & Valérie Orsat
【文献出处】Food Bioprocess Technol;
【英文关键词】 Flavonoids;Microwave-assisted extraction;Extraction
【英文摘要】Flavonoids are major bioactive compounds known to be beneficial against many chronic diseases such as cancer, cardiovascular disorders, and inflammation. Food products obtained from plants are key sources of flavonoids for humans. However, during different food-processing steps, flavonoids are lost in remarkable amounts. Supplementation of flavonoids as a food additive will help in retaining the required health-beneficial amount of flavonoids in the diet, and extraction is an important step in the preparation of food additives. Microwave extraction is one of the most advanced extraction methods, which has the potential of playing a major role in flavonoid extraction and analytical quantification. The present paper reviews the
potential application of microwave extraction for flavonoids and the advantage of microwave-assisted process over the other extraction processes generally employed for extraction.
课题名称（中文） 黄酮的提取工艺研究
课题名称（英文） Study on optimal technology for
extracting flavonoids
班级 08制药一班
学号 [1**********]
姓名
黄山学院化学系
2011年5月
网络数据库检索（CNKI ）
要求：检索近5年的有关文献，写出自选课题的检索途径、检索式、检索结果（总篇数及列出5篇文献，至少2篇英文文献的题录格式）。 检索途径：中国知网关键词
检索式：黄酮的提取工艺
检索结果：
题名 springer 检索 extracting flavonoids
题录格式：
1. 【中文篇名】血经草总黄酮的提取工艺研究
【英文篇名】Study on optimal technology for extracting flavonoids from Lysimachia
b arystachys Bunge
【作者】于春月, 张特立, 刘新华, 刘金杰；
【作者单位】哈尔滨医科大学大庆校区药学系；
【文献出处】中国医药导报, China Medical Herald, 编辑部邮箱 2011年 08期 期刊荣誉：ASPT 来源刊 CJFD收录刊
【关键词】血经草；分光光度法；黄酮；正交试验；提取工艺；
【英文关键词】 Lysimachia barystachys Bunge.; Spectrophotometry; Flavonoids; Orthogonal design; Extracting technology；
【摘要】目的：优选血经草中总黄酮的最佳提取工艺。方法：以芦丁为评价指标，考察黄酮提取率，通过正交试验对回流法提取黄酮的工艺进行优化。结果：回流提取法的最佳工艺条件为，以1 g 血经草为原料，100 ml 60%乙醇为溶剂提取，提取时间为2 h ，提取次数为1 次；在该条件下，总黄酮的提取率为1.56%，RSD 为1.43%（n=5）。结论：本工艺合理、可行。
【英文摘要】Objective: To optimize the best extraction technology of Flavonoids in Lysimachia barystachys Bunge.. Methods:Optimize the extraction technology on indexes of rutin content and the extraction ratio of Flavonoids by orthogonal test.Results: The optimal condition of extraction technology as follows: 100 ml ethanol with the concentration of 60% per gram of Lysimachia barystachys Bunge., extraction time of 2 h ，extraction times of 1 time; in this condition, the extraction rate of flavonoids was 1.56% with a RSD of 1.43% (n=5). Conclusion: The extraction technology is reasonable and practical.
2. 【中文篇名】鱼腥草全草中黄酮的提取和含量测定
【英文篇名】Content Determination of Flavonoid in Whole Plants of Houttuynia cordata
【作者】蒋海明，戴永强，刘小文，桂莹芳；
【作者单位】湖南科技学院生命科学与化学工程系；
【文献出处】湖北农业科学, Hubei Agricultural Sciences, 编辑部邮箱 2011年 05期 期刊荣誉：中文核心期刊要目总览 ASPT来源刊 中国期刊方阵 CJFD收录刊
【关键词】 鱼腥草全草；黄酮；索氏提取法；紫外分光；
【英文关键词】 Houttuynia cordata Thunb whole plant ； flavonoids ； soxhlet extraction method ； spectrophotometry ；
【摘要】以乙醇为溶剂，采用索氏回流法提取鱼腥草全草中的黄酮。优化了索氏回流法的提取温度、乙醇体积分数、提取时间、固液比等提取条件；索氏回流法的最佳提取条件为提取温度100℃、乙醇体积分数80％、提取时间4 h、固液比1∶30（m/V，g ∶mL ，下同），在此条件下，黄酮提取率为12．59％。采用硝酸铝比色法测定鱼腥草全草中的黄酮含量，结果表明，芦丁浓度在48．75～377．31μg ／mL 范围内与吸光度呈良好的线性关系（R2
＝0．999 4）；相对标准差RSD 为0．21％，加样平均回收率为99．10％，表明该方法重复性良好，结果稳定可靠。
【英文摘要】Taking the whole plant of Houttuynia cordata Thunb. as the raw material， ethanol as solvent extraction， Soxhlet extraction method was used to extract flavonoid． The elements such as extraction temperature，ethanol concentration， extraction time， solid －liquid ratio which affected the yield of flavonoid from whole plants of H. cordata were investigated by orthogonal experiment． Content of flavonoid was determined by Al（NO3）3 colorimetry． The results showed that absorption had good linear relationship with rutin concentration at the range of 48．75 ~377．31μg ／mL （R2 ＝0．999 4）． RSD was 0．21％ ， indicating good repetitiveness ． The average recovery rate was 99．10％ ， it showed that the method was stable and reliable． The optimal conditions were as follows： extraction temperature at 100℃，ethanol concentration of 80％， extraction time 3 h ， solid －liquid ratio 1∶30． The yield was 12．59％ under these conditions．
3. 【中文篇名】毛竹笋总黄酮的提取工艺研究
【英文篇名】Extraction of flavonoids from Phyllostachys pubescens shoot
【作者】王文文, 袁 艺, 袁彩红, 武静文；
【作者单位】安徽农业大学生命科学学院；
【文献出处】安徽农业大学学报, Journal of Anhui Agricultural University, 编辑部邮箱 2011年 02期
期刊荣誉：中文核心期刊要目总览 ASPT来源刊 中国期刊方阵 CJFD收录刊
【关键词】 毛竹笋；总黄酮；正交试验；
【英文关键词】 Phyllostachys pubescens shoot；flavonoids ；orthogonal test；
【摘要】 以毛竹笋为原料，采用水提取、乙醇热回流提取和超声波提取3 种提取方法，通过单因素和正交设计试验确定了毛竹笋总黄酮提取的最佳条件。结果表明，水提取工艺最佳条件为固液比1∶30(g∶mL ，下同) ，温度60℃，提取时间1.5 h ，pH9；总黄酮得率为0.706%，影响得率的因素为固液比>提取温度>提取时间>溶液pH 值。乙醇热回流提取最佳条件为固液比1∶40，温度60℃，乙醇体积分数70%，提取时间2.0 h，总黄酮得率为1.063%；影响得率的因素为固液比>提取温度>提取时间>乙醇体积分数。超声波提取工艺最佳条件为提取时间30 min，固液比1∶40，乙醇体积分数70%，提取温度50℃；总黄酮得率为0. 797%；影响得率的因素为固液比>提取温度>提取时间>乙醇体积分数。
【英文摘要】Flavonoids from Phyllostachys pubescens shoot were extracted by methods of water, ethanol backflow and ultrasonic wave extractions. The optimum extraction condition was obtained by single factor analysis and orthogonal test. The results showed that the yield of flavonoids was 0.706% by water extraction under the conditions of 60℃, 1∶30 solid-liquid ratio, pH 9.0 and 1.5 h. The order of the factors which affected water extraction was soild-liquid ratio > extraction temperature > extraction time > pH. The yield of flavonoids was 1.063% by the method of ethanol backflow under the conditions of 1∶40 solid-liquid ratio, 60℃, 70% ethanol
and 2.0 h. The order of the factors which affected the ethanol backflow extraction was soild-liquid ratio > extraction temperature > extraction time > volume fraction of ethanol solution. The yield of flavonoids was 0.797% by methods of ultrasonic wave under the conditions of 1∶40 solid-liquid ratio, 50℃, 70% ethanol and 30 min. The order of the factors which affected the ultrasonic wave extraction was soild-liquid ratio > extraction temperature > extraction time > volume fraction of ethanol solution.
4. 【英文篇名】Analysis of Flavonoids in Portulaca oleracea L. by UV–Vis Spectrophotometry with Comparative Study on Different Extraction Technologies
【作者】Hongbin Zhu,Yuzhi Wang,Yuxuan Liu,Yalin Xia,Tian Tang
【文献出处】Food Anal. Methods (2010) 3:90–97;
【英文关键词】Food Analysis;Portulaca oleracea L;Flavonoids;Microwave-Assisted Extraction; UV –Vis Spectrophotometry
【英文摘要】Portulaca oleracea L. is a traditional edible and medicinal plant in China. Flavonoids are one of the main active ingredients of this plant. Five extraction technologies of flavonoids from P. oleracea L. were investigated and compared, including microwave-assisted extraction, ultrasonic extraction, reflux extraction, Soxhlet extraction, and marinated extraction. The results showed that microwaveassisted extraction was most suitable for the extraction of flavonoids from P. oleracea L. because of its high effect and short extraction time. The found optimum extraction conditions were that the ethanol concentration was 70% (v/v), solid–liquid ratio was 1:50, extracting temperature was 50°C and irradiation time was 9 min. Quantification was performed by means of UV–Vis spectrophotometry with chromogenic system of NaNO2–Al (NO3)3–NaOH. Under the optimum conditions, the calibration curve for the analyte was linear with the correlation coefficients greater than 0.9999. The average recovery was 102.6%, and its RSD was 1.13%(n=5). Eight types of P. oleracea L. according to different habits were investigated. The total content of flavonoids was 7.16, 7.10, 9.38, 6.82, 6.78, 11.36, 5.12, and
1.76 mg g−1, respectively.
5. 【英文篇名】Microwave-Assisted Extraction of Flavonoids: A Review
【作者】Winny Routray & Valérie Orsat
【文献出处】Food Bioprocess Technol;
【英文关键词】 Flavonoids;Microwave-assisted extraction;Extraction
【英文摘要】Flavonoids are major bioactive compounds known to be beneficial against many chronic diseases such as cancer, cardiovascular disorders, and inflammation. Food products obtained from plants are key sources of flavonoids for humans. However, during different food-processing steps, flavonoids are lost in remarkable amounts. Supplementation of flavonoids as a food additive will help in retaining the required health-beneficial amount of flavonoids in the diet, and extraction is an important step in the preparation of food additives. Microwave extraction is one of the most advanced extraction methods, which has the potential of playing a major role in flavonoid extraction and analytical quantification. The present paper reviews the
potential application of microwave extraction for flavonoids and the advantage of microwave-assisted process over the other extraction processes generally employed for extraction.