Extraction Process of Total Flavonoids from Ziqiu Papaya

[Objective] To optimize the extraction process for total flavonoids from Ziqiu Papaya. [Method] Aluminium trichloride reagent was used to detect the total flavonoids in Ziqiu Papaya. On the basis of the single factor test, effects of solid-liquid ratio, ethanol concentration, extraction time, extraction temperature and extraction times on the extraction rate were studied with the content of total flavonoids as the index. [Result] The influence degree of three factors on the extraction rate of total flavononids was in the order of temperature > solid-liquid ratio > ethanol concentration. Among them, temperature and solid-liquid ratio had relatively significant impacts on the extraction rate of total flavononids from Ziqiu Papaya. The optimal extraction process was 50% ethanol concentration, 80 ℃ extraction temperature, 1∶8 (g/ml) solid-liquid ratio, 3 h extraction time, and 4 extraction times. Under this condition, the extraction rate of total flavononids reached 1.348%. [Conclusion] This method was simple convenient, and accurate for the detection of total flavonoids.