[目的]研究黄花忍冬果中总黄酮的提取工艺.[方法]采用溶剂浸提法对黄花忍冬果实中总黄酮提取工艺进行研究,以总黄酮产率为指标,探讨溶剂浓度、料液比、提取温度、提取时间和pH值5因素对黄花忍冬果实中总黄酮提取率的影响,从而分析最佳提取工艺条件.[结果]溶剂浸提法的最佳提取工艺条件为:乙醇浓度60％,提取温度80℃,料液比1∶40(W/V,g/ml,下同),提取时间1.5h,pH值为8,总黄酮的提取率为6.62％.[结论]该方法筛选了黄花忍冬果中总黄酮的最佳提取工艺,结果准确可靠.%[Objective] To explore the extraction technology of total flavonoids in the fruit of Lonicera chrysantha. [Method] The extraction technology of total flavonoids in the fruit of Lonicera chrysantha was studied by the way of solvent. With the yield of total flavonoids as the evaluation criteria, the influence of five factors such as solvent concentration, solid-liquid ratio, extraction time, temperature and pH on the yield of total flavonoids was studied, and the best extraction conditions were obtained. [Result] The best extraction conditions were 60% of ethanol concentration, 80 ℃ of extraction temperature, 1:40 ( W/V, g/ml) of solid-liquid ratio, 1.5 h extracting time, and pH 8 , under which the extraction rate of total flavonoids was 6.62%. [ Conclusion] The method determined the best and reliable extraction conditions of total flavonoids in the fruits of Lonicera chrysantha.
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