摘要
花生蔓中含有丰富的黄酮类化合物,采用分光光度法,以芦丁为标准品,测定花生蔓中不同部位总黄酮含量。通过L9(34)正交试验设计,考察了提取条件与黄酮提取量的关系。结果表明,花生蔓中黄酮类物质的最佳提取工艺为:乙醇浓度60%,提取温度65℃,料液比1g:40ml,超声时间20min。
Peanut vines are rich in flavonoids compounds. Flavonoids in peanut vines were determined by spectrometric metnod with rutin as a standard in this study. Flavonoids from peanut vines of various organs were prepared according to L9（3^4） orthogonal tests plan. The relationship between extracting conditions and yield of flavonoids extracted form peanut vines was investigated. The results showed that the optimum extracting conditions are： ethanol concentration 60%, temperature of extraction 65℃, solidliquid ratio 1 g：40 ml and uitrasonic wave time 20 min.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第1期137-140,共4页
Food Science
关键词
花生蔓
分光光度法
总黄酮
超声波
提取工艺
peanut vines
spectometric method
total flavonoids
ultrasonic wave
extracting technology
