摘要
以生姜作为实验材料,采取有机溶剂浸提法提取生姜中存在的黄酮类化合物,对黄酮的提取工艺、含量测定及抗氧化性进行研究。利用单因素实验法研究不同提取溶剂、固液比、提取时间、提取温度及溶剂的浓度等因素对提取率的影响,并结合正交实验法优化提取工艺。得到提取溶剂为乙醇∶固液=1∶25、提取时间为1 h、提取温度为50℃、浓度为80%,在此条件下生姜黄酮提取率最高为2.63%。
The flavonoids in ginger were extracted by organic solvent extraction with ginger as the experimental material. The extraction process, content determination and antioxidant activity of flavonoids were studied. The effects of different extraction solvents, solid - liquid ratio, extraction time, extraction temperature and solvent concentration on the extraction rate were studied by single factor experiment. The extraction process was optimized by orthogonal experiment. The extraction time was 1 h, the extraction temperature was 50 ~C and the concentration was 80%. Under this condition, the extraction rate of ginger flavonoids was 2.63%.
作者
文培蓉
刘欣
Wen Peirong Liu Xin(Shenyang Institute of Technology, Shenyang 113112, China)
出处
《现代食品》
2017年第12期106-108,共3页
Modern Food
关键词
生姜
黄酮
提取工艺
Ginger
Flavonoids
Extraction process