摘要
为了开发利用桂西北岩溶地区丰富的药用植物资源，利用超声波协同提取和正交试验，优化鞘花寄生总黄酮提取的工艺条件。利用分光光度法，对阴香、香樟、桂花等7种寄主的鞘花寄生枝叶、花及果实总黄酮含量进行测定。结果表明：（1）鞘花寄生果实总黄酮提取的优化工艺条件为：乙醇浓度30％，超声波提取时间60min，超声波提取功率180W，料液比1：30。在此条件下得到的鞘花寄生果实总黄酮提取率为3．96％。（2）不同寄主的鞘花寄生，其总黄酮含量有明显差异；3n同寄主的鞘花寄生，其不同器官的总黄酮含量也有极显著差异，并且均表现为：枝叶〉花〉果实。不同寄主的鞘花寄生，其枝叶、花和果实总黄酮含量分别为：5．29％～14．09％，3．92％～6．11％和2．68％-4．98％。（3）鞘花寄生总黄酮含量较高，极具开发利用价值。
In order to develop the rich resources of medicinal plant in the karst area of northwest of Guan- gxi, the ultrasonic collaborative extraction method and orthogonal design were used to optimize the flavonoids ex- traction conditions of Macrosolen cochinchinensis. Flavonoids contained in M. cochinchinensis branches and leaves, flowers and fruits which are collected from seven host plants, such as Cinrtamomum burmannii, C. camphora and Osmanthus fragrans are determined by spectrophotometry respectively. The results show that the optimum flavonoids extraction technological conditions of M. cochinchinensis fruits are as follows： ethanol concentration 30%, ultrason- ic extraction time 60 min, ultrasonic extraction power 180 W, and material to extraction solution 1：30. Under the conditions, the extraction rate of the fruits is 3.96%. Secondly, flavonoids content of M. cochinchinensis in differ- ent hosts has evident differences, the flavonoids content of different organs of M. cochinchinensis in the same hosts also has significant differences. The order of flavonoids content from the maximum value to minimum value is： branches and leaves 〉 flowers 〉 fruits. The respective flavonoids contents of different hosts of M. cochinchinensis are ： branches and leaves 5.29 % - 14.09 %, flowers 3.92% - 6.11%, and fruits 2.68 % ~ 4.98 %. Thirdly, the flavonoids content of M. cochinchinensis is higher, so it has great development and utilization value.
出处
《河池学院学报》
2012年第5期1-8,共8页
Journal of Hechi University
基金
[基金项目]广西高校重点实验室--桂西北特色资源研究与开发实验室资助项目（桂教科研[201036号）
桂西北地方资源保护与利用工程中心资助项目（桂教科研[2012]9号）.
关键词
桂西北
岩溶地区
鞘花寄生
不同器官
总黄酮含量
northwest of Guangxi
karst area
Macrosolen cochinchinensis
different organs
flavonoids content
