The research aimed to study extraction technology of total flavonoids from citrus peels and its hypoglycemic effect.Using citrus peels as raw material,the effects of different ethanol concentration,ratio of solid to liquid, extraction time and extraction times were taken to optimize extraction technology of total flavonoids from citrus peels by orthogonal design.The diabetic mouse model was established by the method of alloxan intraperitoneal injections.Blood glucose concentration of the mice were randomly divided into five groups:the group of metformin positive drug,the comparison group in the model mice with solvent,the blank comparison group in the normal mice, the groups of high, medium and low dose alcohol extracts. Using this method, the effect of total flavonoids of citrus peel on reducing blood sugar was observed. The best extract technology was to distill with 10 times 70 % ethanol, solid-liquid ratio1 : 20(g/mL), refluxed 2 times and extracted for 2 h. The extraction temperature was 85 ℃. The extraction rate of total flavonoids was 7.68 %. Animal experiments showed that:blood glucose concentration of each group in the model mice was increased. After lavaging with alcohol extracts for 14 d,blood glucose concentration was declined obviously.However,the blood glucose concentration of mice inthe blank group was not varied obviously.%研究柑橘皮中总黄酮的提取工艺条件及其降血糖作用.以柑橘皮为原料,通过正交设计试验考察乙醇浓度、料液比、提取时间对柑橘皮黄酮提取率的影响,确定最佳的提取工艺条件;采用四氧嘧啶腹腔注射法制造糖尿病小鼠模型,随机分为5组:二甲双胍阳性药物组,模型小鼠溶剂对照组和正常小鼠空白对照组,醇提物高、中、低剂量组,观察柑橘皮中总黄酮的降血糖效果.柑橘皮中总黄酮最佳提取工艺条件为:70 %乙醇,料液比1:20(g/mL),回流提取2次,每次2 h,提取温度85 ℃,总黄酮提取率为7.68 %.动物试验结果表明,模型各组的血糖质量浓度升高,经灌胃以柑橘皮醇提物14 d后,血糖浓度明显下降,而空白组小鼠的血糖值无明显变化.
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