摘要
采用表面活性剂Tween 20强化超声提取山柰中黄酮类化合物,在单因素实验研究的基础上,通过响应面优化了提取工艺条件。优化所得最佳超声提取工艺条件为:Tween 20质量分数0.15%,料液比1∶15(g/mL),超声时间60 min,超声温度62℃,在此条件下山柰中黄酮类化合物的得率为51.214mg/g。山柰中黄酮类化合物提取液稳定性实验结果表明:弱酸及避光条件有利于黄酮类化合物的保存。还原剂和氧化剂对稳定性影响很大,应该避免直接接触,减少黄酮类化合物的损失。常用食品添加剂中,葡萄糖和蔗糖对提取液的稳定性影响较小,Vc和苯甲酸钠对提取液稳定性影响较大。
The extraction technology of flavonoids from Kaempferia galanga L. is enhanced by surfactant Tween 20 through ultrasonic. The extraction technology is optimized through response surface analysis based on single factor experiment. The results show that the optimum conditions are as follows. Tween 20 mass fraction of 0.15%, ultrasonic time of 60 rain, ultrasonic temperature of 62℃, solid to solvent ratio of 1 ： 15 （g/mL）, under the optimal extraction conditions, the extraction rate of flavonoids is 51. 214 mg/g. The stability experimental results show that low pH value and dark condition is better for preservation of flavonoids. The oxidant and reducing agent have obvious impact on the stability of flavonoids, avoiding direct contact can reduce the loss of flavonoids. Glucose and sucrose have weak impact on the stability of flavonoids, while Vc and sodium benzoate have significant impact on the stability of flavonoids in common food additives.
出处
《中国调味品》
CAS
北大核心
2016年第10期58-63,69,共7页
China Condiment
