摘要
对苦荞粉中黄酮类化合物的超声提取工艺进行了研究。采取L9(34)正交实验,探讨了乙醇浓度、提取温度、料液比和超声时间对苦荞粉黄酮提取效果的影响。结果表明,乙醇浓度对提取效果的影响最为显著,最佳提取工艺条件为:乙醇浓度80%,提取温度60℃,超声时间30 min,料液比1∶30。
The ultrasonic extraction process of flavonoids from buchwheat flour was researched. Orthogonal design methods L9（3^4） were applied to analyze the influence of factors such as alcohol concentration,extraction temperature, extraction time and the material-liquid ratio on the extraction of flavonoids. The results indicated that alcohol concentration had an obvious effect on extraction. The optimum extraction condition was alcohol concentration 80%, extraction temperature 60 ℃ ,extraction time 30 min,and materialliquid ratio 1：30.
出处
《应用化工》
CAS
CSCD
2009年第7期1020-1021,共2页
Applied Chemical Industry
关键词
苦荞
黄酮
超声
提取工艺
buckwheat
flavonoids
ultrasonic
extracting technology
