摘要
以小叶榕叶为原料,用正交试验法优化小叶榕叶总黄酮的超声波提取工艺,考察超声波作用时间、超声波功率、液料比和乙醇浓度4个因素对小叶榕叶总黄酮提取率的影响,确定小叶榕叶总黄酮的优化超声波提取工艺条件为:提取溶剂60%乙醇,料液比1:30,超声波功率为240W,超声波作用时间20min。将该法与常规热提取法进行对比。结果表明,超声波提取小叶榕叶总黄酮的提取率比常规热提取的提取率要高,而且超声波提取所用提取时间短,提取溶剂用量少。
Ultrasonic extraction of flavonoids in leaves of Ficus microcarpa L. f was optimized by an orthogonal experiment. The effects of ultrasonic treatment time, temperature, ratio of liquor to material and extraction times on the extraction yield of Ficus microcarpa L. f were investigated. The optimized ultrasonic extraction was determined as follows： ratio of liquor to material 30mL/g at 240 W for 20 min with 60 % ethanol in a single ultrasonic extraction process. A comparison was conducted between ultrasonic and the ethanol refluxing extraction. The results showed that the extraction yield of Ficus microcarpa L. f by ultrasonic extraction was higher than it of the ethanol refluxing extraction ,ultrasonic extraction was faster and needed less solvent, which were superior to Soxhlet extraction.
出处
《食品研究与开发》
CAS
北大核心
2007年第12期91-95,共5页
Food Research and Development
基金
广西回国基金(桂科回0731001)
关键词
小叶榕叶
总黄酮
超声波提取
Ficus microcarpa L. f
flavonoids
ultrasonic extraction
