摘要
以红薯茎叶为原料,对红薯茎叶中黄酮类物质的提取工艺进行了研究。通过单因素试验和L9(34)正交试验,确定了乙醇浸提红薯茎叶中黄酮的最佳工艺条件为:乙醇体积浓度70%,提取温度100℃,料液比1 g∶90 mL,提取时间3 h,此条件下新鲜红薯叶中黄酮提取率可达0.655 mg/g,陈腐红薯叶中黄酮提取率为0.495 mg/g。
In the experiment, extraction of total flavonoids in the stem and leaf of sweet potato was studied. On the basis of single factor experiment, a L9 （34） orthogonal test was performed. Results showed that the optimum parameters were as follows： volume fraction of ethanol was 70%, water bath temperature was 100 ℃, solid to liquid ratio was I g ： 90 mL, and extraction time was 3 hour. Flavonoids extraction rate in fresh sweet potato leaf was 0.655 mg / g, and that in stale sweet potato leaf was 0.495 nag / g.
出处
《食品工程》
2013年第3期21-23,47,共4页
Food Engineering
关键词
红薯茎叶
黄酮类化合物
提取工艺
stem and leaf of sweet potato
flavonoids
extraction
