樱桃核中类黄酮的提取工艺条件研究

Study on the Technology of Flavonoids Extraction from Cherry Seed

研究提取樱桃核中的功能成分类黄酮(Flavonoids)的最佳工艺条件。以类黄酮的提取率为考察指标,考察乙醇浓度、液固比、提取温度和提取时间对类黄酮得率的影响。分别采用单因素试验和正交试验对樱桃核中类黄酮提取工艺进行优化。结果显示,樱桃核中类黄酮最佳提取条件为:乙醇浓度为75%(体积分数),液固比35∶1 m L/g,提取温度65℃,提取时间2 h,在此提取条件下类黄酮的提取率最高可达0.803%。

Study on the extraction about the function elements of cherry seed-flavonoids and research into the best process conditions. With the yield of flavonoids for complete index, investigation ethanol co-ncentration,the liquid-solid ratio, extraction temperature and time of extracting flavonoids were studied. The optimial extraction conditional were investigated by single factor experiment and orthogonal test. The results showed that flavonoids best extraction conditions for： alcohol concentration 75 %（Volume fraction）, the liquid-solid ratio35 ∶ 1 mL/g, extraction temperature of 65 ℃ and extraction time 2 h. Under these extraction conditions, the extractive amount offlavonoids can be as high as 0.803 %.