摘要
在单因素实验的基础上探讨了香椿叶黄酮类化合物提取的最佳工艺参数。研究结果表明:影响香椿叶黄酮类化合物提取率的大小次序先后为:乙醇浓度>乙醇用量>提取时间>提取温度,提取黄酮类化合物提取的优化工艺参数为:乙醇浓度50%、乙醇用量50mL、提取温度65℃、提取时间45min,在这个最佳条件下试验,黄酮类化合物提取率为7.521%。
On the base of single-factor experiment, the optimum parameters of extraction for flavonoids from Toona sinensis leaves were discussed. The results indicated that the order significance of factors that affected on the flavonoids extraction yield was as follows： ethanol concentration〉solvent amount〉 extraction time〉extraction temperature. The optimal technological conditions of parameters were： ethanol concentration of 50 %, the solvent 50 mL, extraction temperature at 65 ℃, extraction time for 45 min. Adopting the optimal conditions, the extraction yield of7.521% was gotten.
出处
《食品研究与开发》
CAS
北大核心
2006年第7期92-95,共4页
Food Research and Development
关键词
香椿叶
黄酮类化合物
超声
Toona sinensis leaves
flavonoids
ultrasound
