诺尼（NONI）果叶中总黄酮的提取工艺研究
Study on extracting method of flavonoid from leaves of Morinda Citrifolia
利用L9（34）正交试验法研究了Noni果叶中总黄酮的最佳提取工艺条件及其含量测定。结果表明：对Noni果叶中总黄酮的提取效果影响最大的因素是提取温度，其次是料液比和乙醇浓度，影响最小的是提取时间。总黄酮的最佳提取工艺条件为提取温度为85℃，提取时间为4.0小时，提取溶剂为80%的乙醇，料液比为1：35。
he total flavonoids in Noni leaves in the best extraction conditions and determination was studied by the L9 (34) orthogonal. The results show that: the total flavonoids in Noni leaf extract the greatest effect on the extraction factor is the temperature, followed by the liquid ratio and the concentration of alcohol, the impact is minimal extraction time. Flavonoids total extraction of the best conditions for extraction temperature is 85 ℃, the extraction time is 4.0 hours, solvent extraction of 80% ethanol, the expected ratio of 1:35.
李楠、胡振、张伟敏
药学生物科学研究方法、生物科学研究技术
Noni果总黄酮提取工艺
Noni fruit flavonoidsExtraction Process
李楠,胡振,张伟敏.诺尼（NONI）果叶中总黄酮的提取工艺研究[EB/OL].(2008-07-25)[2025-08-30].http://www.paper.edu.cn/releasepaper/content/200807-490.点此复制
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