摘要
以甘草根茎为试材,以微波处理强度、微波处理时间、提取液乙醇浓度和料液比为考察因素,研究了微波法各提取因素对甘草中类黄酮得率的影响。结果表明:从甘草中提取类黄酮的最佳提取工艺为微波处理强度600 W、微波处理时间3min、提取液乙醇浓度70%、料液比1∶25g/mL,此条件下类黄酮得率为61.17mg/g。
Taking Glycyrrhiza uralensis Fisch as material,the microwave treatment power,treatment time,ratio of solid to liquid,ethanol concentration as factors,the effect of microwave extraction on flavonoid yield were studid by single factor test and orthogonal experiment. The results showed that microwave treatment power was 600 W, microwave processing time was 3 min,the concentration of alcohol was 70% and the ratio of solid to liquid was 1 ： 25 g/mL,flavonoid yield was 61.17 mg/g.
出处
《北方园艺》
CAS
北大核心
2014年第7期130-132,共3页
Northern Horticulture
关键词
类黄酮
甘草
微波法
提取工艺
flavonoid
Glycyrrhiza uralensis Fisch
microwave method
extraction technology
