摘要
采用超临界CO2萃取技术对芦笋中的黄酮类化合物进行了萃取研究,运用L(934)正交表系统研究了萃取压力,萃取温度,萃取时间以及夹带剂用量对萃取率的影响。确定了超临界CO2萃取芦笋总黄酮的最佳工艺条件为:温度为70℃、时间为2h、压力为30MPa、夹带剂(75%乙醇)用量为2.0mL/g。此条件下得到总黄酮比率为1.35%,其黄酮得率是常规溶剂乙醇提取法总黄酮得率的2.7倍。
The paper studied the extractive technology of asparagus＇s flavonoids by supercritical CO2 fluid extraction. The effects of extractive factors such as extractive pressure, temperature, time and cosolvent dosage, were studied using L9（3^4）orthogonol experiment. The optimum technique conditions were determined as follows： the pressure was 30 MPa, the temperature was 70℃, the time was 2 h and cosolvent dosage was 2.0 mL/g. With these conditions, the extractive yield of flavonoids could reach 1.35 % which was 2.7 times of alcohol extraction.
出处
《食品研究与开发》
CAS
北大核心
2007年第10期42-46,共5页
Food Research and Development
