论文部分内容阅读
研究了柴胡总黄酮提取优化条件和提取动力学,对提取温度、提取剂乙醇的体积分数、搅拌速度以及柴胡原料颗粒粒径进行了水平正交实验.实验结果表明:提取柴胡总黄酮的优化条件为提取温度80℃、柴胡颗粒粒径1mm、乙醇体积分数60%、搅拌速度300r.min-1.随着提取温度的升高,柴胡总黄酮的提取率迅速增大;提取剂及提取产物通过柴胡颗粒多孔介质是动力学控制步骤.提取温度、乙醇的体积分数对提取的影响相对明显,搅拌速度、柴胡颗粒粒径对提取的相对影响较小;提取过程符合“缩核模型”,属内扩散控制,表观活化能为33.271kJ.mol-1.
The extraction conditions and extraction kinetics of total flavonoids from Bupleurum chinense were studied. The orthogonal test was carried out on the extraction temperature, the volume fraction of the extractant ethanol, the stirring speed and the particle size of Bupleurum chinense. The experimental results showed that the total flavonoids were extracted. The optimized conditions were extraction temperature 80°C, Radix Bupleuri granular size 1mm, ethanol volume fraction 60%, stirring speed 300r.min-1. With the increase of extraction temperature, the extraction rate of total flavonoids from Bupleurum chinense increased rapidly; The agent and the extracted product pass through the porous media of Bupleurum chinense as a kinetic control step. The extraction temperature and the volume fraction of ethanol have a relatively obvious influence on the extraction. The relative speed of the stirring and the particle size of the Bupleurum granules have a relatively small influence on the extraction; the extraction process is in accordance with “Nuclear shrinkage model”, intra-diffusion control, apparent activation energy of 33.271 kJ.mol-1.