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目的:优化超声法提取双夏汤总黄酮的工艺。方法:考察了乙醇浓度、液料比、超声时间、超声功率对提取工艺的影响,并在单因素实验的基础上根据Box-Benhnken实验设计原理采用三因素三水平的响应面分析法进行工艺优化。结果双夏汤总黄酮的最佳工艺条件为:液料比30∶1,超声时间50 min,超声功率120 W。在此条件下,双夏汤总黄酮的实际提取率可达1.84 mg/g。结论:得到的双夏汤总黄酮的提取工艺方便可行,对双夏汤总黄酮的进一步研究作基础。
Objective: To optimize the ultrasonic extraction of total flavonoids Shuangxia Tang technology. Methods: The effects of ethanol concentration, liquid-to-liquid ratio, ultrasonic time and ultrasonic power on the extraction process were investigated. Based on the single factor experiment, three-factor and three-level response surface analysis was used to optimize the process according to the Box-Benhnken experimental design principle . Results The optimum conditions of total flavonoids of Shuangxia Tang were as follows: liquid to material ratio 30:1, ultrasonic time 50 min, ultrasonic power 120 W Under this condition, the actual extraction rate of total flavonoids from Shuangxia Tang reached 1.84 mg / g. Conclusion: The extraction technology of total flavonoids from Shuangxia Decoction is convenient and feasible, and further study on the total flavonoids of Shuangxia Decoction.