摘要
为确定香菜总黄酮的超声最佳提取工艺条件,采用正交试验法,考察溶剂浓度、超声时间、超声温度、料液比对提取率的影响.所考察的因素对香菜总黄酮的提取率影响顺序由大到小为:超声时间,超声温度,乙醇浓度,物料比.超声提取的最佳条件为:超声时间30 min,超声温度30℃,乙醇浓度80%,物料比1∶35超声波法提取效率高于常规的提取方法,并具有提取时间短、简单、无需加热等优点.
To optimize the ultrasonic treatment condition for Coriadrum Sativum L.,the extraction rate of flavonoids optimized condition ethanol concentration,ultrasonic time,ultrasonic temperature,material ratio was determined by orthogonal design.The order of factors to affect flavonoids extraction was ultrasonic time,ultrasonic temperature,ethanol concentration and material ratio.It was to found that the best reaction condition was：ultrasonic time 30 min,ultrasonic temperature 30 ℃,ethanol concentration 80%,material ratio of 1 ∶ 35.The extraction rate of ultrasonic method was higer than traditional method,can save time,by easy to operate and need no heating.
出处
《鞍山师范学院学报》
2016年第2期57-60,共4页
Journal of Anshan Normal University
关键词
香菜
黄酮
超声波法
提取
Coriadrum Sativum
flavonoids
ultrasonic method
extraction
