摘要
以肇东苜蓿为材料,借助超声波法提取紫花苜蓿叶中的异黄酮。采用单因子及正交试验,对提取剂的种类、乙醇浓度、超声波时间及固液比对苜蓿异黄酮提取量的影响进行研究。结果表明,苜蓿叶异黄酮提取的最佳方法:固液比为1:40(g/mL);乙醇浓度70%;超声波提取时间5min,在最佳参数组合下苜蓿叶中异黄酮的最大提取量为5.349mg/g。
The article introduce the best method of extracting isoflavone in zhao dong alfalfa with ultrasonic.The intense vibration, the high acceleration, the intense effect and the agitation produces which with the aid of the ultrasonic wave and so on may accelerate the effective component to enter the solvent, thus enhances the extraction efficiency, reduces the time. According to the result or thogonal design, the best condition was：time of extracting 5 min, alcohol=70 %, solid （g）：liquid （mL） = 1：40, the reaction was fast and result is satisfied. The isoflavone content in alfalfa was 5.349 mg/g.
出处
《食品研究与开发》
CAS
北大核心
2008年第11期13-15,共3页
Food Research and Development
基金
黑龙江省教育厅科学技术研究项目(10553120)
关键词
超声波
紫花苜蓿
异黄酮
提取
ultrasonic wave
alfalfa
Isoflavone
extraction
