摘要
首次利用微波法提取川桂叶中的黄酮类化合物,探讨了乙醇浓度、固液比、提取温度、提取时间和提取次数等因素对总黄酮得率的影响,通过L(934)正交试验确定了提取的最佳工艺条件。结果表明:微波法提取川桂叶总黄酮的最佳工艺条件为:以65%乙醇按照固液比1∶20,在85℃条件下提取9min,连续提取2次,总黄酮得率为22.36mg/g。
The flavonoids from Cinnamomum wilsonii leaves were obtained by microwave extraction for the first time. Extraction conditions, i.e., the concentration of extracting solvent ethanol, material ratio （the weight of leaves to the volume of extracting solvent, g/mL）, extraction temperature, extraction duration and extraction times were investigated. The optimum extraction conditions were determined by orthogonal experiments and were as follows： extracting solvent 65 % ethanol, material ratio 1：20, temperature 85℃, extraction duration 9 min, extracted two times by microwave extraction. The yield of total flavonoids from Cinnamomum wilsonii leaves was 22.36 mg/g.
出处
《食品研究与开发》
CAS
北大核心
2007年第8期71-75,共5页
Food Research and Development
关键词
微波提取法
川桂叶
总黄酮
最佳提取工艺
microwave extraction
Cinnamomum wilsonii leaves
total flavonoids
optimum extraction process
