目的 :寻找在超声条件下从甘草中联合提取黄酮和甘草酸的优化条件。方法 :采取正交设计法 ,以超声功率、超声时间、提取温度及固液比为因素 ,每个因素 3个水平 ,选择L9(34)正交表 ,用分光光度法测定总黄酮和甘草酸含量作为综合评价指标。结果 :最佳提取条件为超声功率 10 0 0W ,超声时间 75 (2 5 ,2 5 ,2 5 )min ,提取温度4 0℃ ,固液比 1∶8;最佳提取条件下黄酮含量为 3.6 12 % ,甘草酸为 9.82 0 %。

Objective:to search for the best condition of combined extraction for flavonoids and glycyrrhizic acid in glycyrrhiza by using ultrasonic-assisted method and determine their contents. Methods: using orthogonal design, the effects of ultrasonic power, ultrasonic time, extraction temperature and solide/liquid ratios(each for 3 levels) were considered, the comprehensive evaluation was guided by the content of total flavonids and glycyrrhizic acid determined by spectrophotometer. Results: Optical condition was as follow, ultrasonic power is 1 000 W,ultrasonic time is 75(25,25,25)min,extraction temperature is 40 ℃,solide/liquid ratios is 1∶8. The flavonoids content is 3.612%, the glycyrrhiza acid content is 9.820%.