摘要
利用超声波与乙醇提取相结合的方法对辣椒叶中总黄酮的提取工艺进行了研究。在单因素试验的基础上,采用正交试验法确立适宜的提取条件,考察了乙醇体积分数、提取温度、提取时间和料液比,对辣椒叶中总黄酮提取量的影响。超声波法提取辣椒叶的优选工艺条件为:在pH值6.5下,超声波功率为45 kHz,料液比为1∶30,乙醇体积分数为50%,在50℃下萃取30 min,可使总黄酮含量达到最大值13.90 mg/g。
The extraction technology of total flavonoids from hot pepper leaves is studied by ultrasound-assisted extraction using ethanol as solvent. The optimal extraction eondition is determined by orthogonal test based on single factor experiment. The effects of extraction temperature, ratio of material to liquor, extraction time and solvent concentration on the extraction rate of total flavonoids are analysed systematically. When pH 6.5, the ultrasonic power is 45 kHz, the optimum extraction conditions are determined as ethanol concentration 50%, extraction temperature for 50 ℃, ratio of material to liquor 1 ： 30, and extraction time 30 min. The total flavonoids content achieves the maximizing 13.90 mg/g.
出处
《农产品加工（下）》
2010年第11期30-32,36,共4页
Farm Products Processing
关键词
辣椒叶
黄酮
超声波
萃取
hot pepper leaves
flavonoids
ultrasonic
extraction
