摘要
在超声波单因素提取的基础上,采取L16(45)正交优化试验,探讨乙醇浓度、提取时间、提取温度和料液比对菟丝子总黄酮提取工艺的影响,结果表明影响菟丝子黄酮超声提取的主要因素为乙醇浓度,其次为提取时间、提取温度和料液比。最佳提取工艺条件为:乙醇浓度70%,料液比1:30,提取温度40℃、提取时间40min。在该条件下测得菟丝子总黄酮的含量为3.46%。
To study the extraction of flavonoids with the technology of ultrasonic radiation in Semen cuscutae, alcohol concentration, material- liquid rate, time and temperature on the extraction were investigated. The parameters of extraction process were optimized through orthogonal test and the result indicated that the primary factor which infuenced the extractingrate was alcohol concentration, then it was extraction time, extraction temperature and the material-liquid rate. The best extraction condition was alcohol concentration 70 %, extraction time 40 min, extraction temperature 40 ℃ and material-liquid rate 1：30. Under this condition, the content of flavonoids was 3.46 %.
出处
《食品研究与开发》
CAS
北大核心
2009年第3期34-37,共4页
Food Research and Development
关键词
菟丝子
总黄酮
超声波
提取工艺
Semen cuscutae
total flavonoids
ultrasonic
extracting technology
