摘要
采用单因素试验和正交设计对微波辅助提取酢浆草黄酮的工艺进行了优化,以总黄酮的得率为参考指标,考察微波作用时间、料液比、乙醇浓度、浸泡时间等因素对得率的影响。结果表明,酢浆草黄酮的最佳提取条件为微波小火处理2 min、乙醇浓度30%、料液比1∶10(g/mL),在此条件下,黄酮得率为26.80 mg/g。
To optimize the microwave-assisted process of extracting flavonoids from Oxalis corniculata L. Ex-tracting time, solid-liquid ratio, ethanol concentration and soaking time were determinated by the single-factor experiment and orthogonal design, using the yield of total flavonoids as index. Results showed that the optimum conditions were extracting time 2 min, ethanol concentration 30%, solid-liquid ratio 1∶10 （g/mL）. Under these conditions, the yield was 26.80 mg/g.
出处
《食品研究与开发》
CAS
北大核心
2016年第24期50-53,共4页
Food Research and Development
基金
湖北省教育厅科学技术研究项目(B2016337)
武汉工商学院校级学术团队基金资助项目(XSTD2015003)
关键词
微波提取法
酢浆草
黄酮
正交设计
microwave-assisted extraction
Oxalis corniculata L.
flavonoids
orthogonal design
