摘要
对山野菜一点红总多酚的提取影响因素进行了研究,并对提取工艺参数进行了正交优化,试验结果表明山野菜一点红总多酚提取的最佳工艺条件应为液料比为15∶1,乙醇浓度为60%,浸体温度为80℃,浸提时间为1 h,这种提取工艺可使一点红总多酚的提取率达到94.2%。
The content of total polyphenol in Emilia sonchifoli and its extraction technology are studied in this paper. By means of ethanol--extracting processing, the optimum extraction conditions of total polyphenol in Emilia sonchifoli are determined. The results show that the content of total polyphenol in Emilia sonchifoli is 0. 60. The optimum conditions of ethanol--extracting are obtained as follows ：60% ethanol as extraction solvent at 80℃ for 1 hour,and the ratio of material to solvent is 1 ： 15. Using the technological parameters mentioned above,the average extraction rate of total flavonolds in Emilia sonchifoli is 94. 2%.
出处
《广州城市职业学院学报》
2008年第1期27-30,共4页
Journal Of Guangzhou City Polytechnic
关键词
山野菜
一点红
总多酚
提取工艺
wild vegetable
emilia sonchifoli
total polyphenol
extraction technology
