摘要
以黑龙江五常黑米为原料,采用不同的提取方法提取黑米中的黄酮类物质,对乙醇回流提取法和超声波辅助法提取黑米中总黄酮的效果进行比较,确定最佳条件。结果表明:超声波辅助法对黑米总黄酮的提取率最高,其最佳工艺参数为:料液比1∶50(g/mL),乙醇浓度60%,超声时间40 min,提取温度55℃,该条件下黑米总黄酮的提取率达到3.80%,该法高于乙醇热回流提取法提取。
Total flavonoids were extracted from Wuchang grown black rice by different methods including alco-hol reflux and ultrasonic assisted extraction. The effect of reflux method and ultrasonic assisted method were compared and the optimal technique parameters were obtained. The optimal extraction conditions were deter-mined as follows：the material-to-liquid 1：50 （g/mL）, ethanol concentration 60%, ultrasonic time 40 min, extraction temperature 55 ℃. Under these conditions, the extraction rate of total flavonoids from grown black rice using ultrasonic assisted method could reach 3.80%, which was greatly improved compared to using tradi-tional reflux method.
出处
《食品研究与开发》
CAS
北大核心
2017年第19期39-42,共4页
Food Research and Development
基金
吉林省教育厅"十二五"科学技术研究项目(2014439)
关键词
黑米
总黄酮
回流提取
超声波辅助提取
grown black rice
total flavonoids
reflux extraction
ultrasonic assisted extraction
