摘要
采用超声辅助提取蒲公英中总黄酮。分别研究了乙醇体积分数、料液比、超声时间、超声温度和提取次数对总黄酮提取的影响,通过正交实验优化了提取工艺。结果表明,总黄酮提取的最佳工艺条件是:乙醇体积分数65%、料液比1:35、超声时间35min、超声温度60℃,提取次数4次。在最佳条件下,总黄酮含量可达4.01%。
Taraxacum as raw material,and the total Flavonoids as indicater,the ultrasonic wave extraction of total Flavonoids from Taraxacum was investigated.The effect factors,including concentration of alcohol,ratio of solid to liquid,ultrasonic wave time,ultrasonic wave temperature were investigated and.the extraction process was optimized through orthogonal test.The results showed that the optimum conditions as follows： concentration of alcohol 65%,ratio of solid to liquid 1：35,ultrasonic wave time 35min,ultrasonic wave temperature 60℃,extraction times 4,the extraction rate of total flavonoids can up to 4.01% in the optimum conditions.
出处
《食品与发酵科技》
CAS
2011年第4期49-51,67,共4页
Food and Fermentation Science & Technology
关键词
蒲公英
超声
总黄酮
提取工艺
Taraxacum
ultrasonic wave
total Flavonoids
extraction process
