摘要
以梓树果实为原料,对黄酮类化合物提取工艺进行研究,采用单因素试验法对影响梓树果实中黄酮类化合物提取率的主要因素进行了分析,利用正交试验优化了提取总黄酮的最佳工艺条件。研究表明,梓树果实中提取黄酮类化合物的最佳条件为:乙醇浓度60%,提取温度70℃,料液比1:20,提取时间2.0h,在最佳条件下总黄酮的提取率为4.83%。
The extraction technology of flavonoids from Catalpa Ovata G. Don. was studied. Main factors influencing the extraction of flavonoids from the fruit of Cata/pa Ovata G. Don. were studied by single factor tests, and the optimum technology extracting flavonoids from the fruit of Catalpa Ovata G. Don. was studied by orthogonal test. Optimized conditions for the extraction of flavonoids was obtained as： ethanol concentration 60%, extraction temperature 70℃ material to solvent 1：20, extraction time 2.0 h, and extract yield is 4.83%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第4期193-195,共3页
Food Science
关键词
梓树
黄酮
提取
Catalpa Ovata G
flavonoid
extraction
