摘要
采用超声波法提取虎刺中总黄酮,并以正交试验L9(34)优化其工艺,结果为:以70%乙醇为提取剂,料液比为1:25(g/ml),提取温度为50℃,提取时间40min,黄酮的提取率为15.01mg/g。
The ultrasonic extraction process of total flavonoids from Damnacanthus indicus （Linn） Gaertn.F., was optimized by L9（3^4） orthogonal test design in this study. The results showed that the optimal extraction conditions are as follows： 70 % alcohol as extraction solvent, ratio of material to liquid 1： 25, extraction temperature 50℃ and extraction time 40 min. Under these conditions, the extraction rate of total flavonoids is 15.01 mg/g.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第11期176-178,共3页
Food Science
关键词
虎刺
总黄酮
超声提取
正交试验
Damnacanthus indicus （Linn） Gaertn.F.
flavonoids
ultrasonic extraction
orthogonal test design
