摘要
采用超声法提取蕨菜(Pteridium aquilinum var.Latiusculum)中的总黄酮,研究了提取工艺中乙醇体积分数、料液比、超声时间、超声功率4个因素对总黄酮提取率的影响,然后利用正交试验优化了蕨菜总黄酮的提取工艺。结果表明,最佳工艺条件为乙醇体积分数70%,料液比1∶30,超声时间80 min,超声功率225 W,在此条件下,蕨菜总黄酮提取率为7.33%。
The total flavonoids were extracted from Pteridium aquilinum var. latiusculum using ultrasonic. Effects of ethanol concentration, solid-liquid ratio,ultrasonic time and ultrasonic power on the extraction rate of total flav.onoids were investigated by single factor experiments and extraction condition was optimized using orthogonal experiments. The results showed that the optimum extraction condition was 70% of ethanol concentration, 1：30 of material-water ratio,80 mins of ultrasonic time and ul- trasonic power 225 W,and under this condition,the extraction rate of total flavonoids was 7.33%.
出处
《湖北农业科学》
2015年第13期3227-3229,3239,共4页
Hubei Agricultural Sciences
基金
江苏省自然科学基金项目(BK2012249)
