摘要
文章制备了石香薷总黄酮调味品。以石香薷为原料,采用超声波法提取,正交试验法优化石香薷中总黄酮提取工艺条件,利用紫外-可见分光光度法在波长504nm处测定其吸光度并计算其含量,结合柱层析法制作调味品。当用40%乙醇、液料比20∶1(mL/g)、超声提取40min时,石香薷中总黄酮的提取效果较好,含量为61.84mg/g,以聚酰胺为柱材料,50%乙醇洗脱液蒸干,所得黄色粉末即为调味品。
Mosla chinensis Maxim. flavonoids flavoring is prepared. Take Mosla chinensis Maxim. as raw material, use ultrasonic extraction,and orthogonal experiments are used to optimize the extraction conditions of total flavonoids in Mosla chinensis Maxim.. The ahsorbance is measured at the wavelength of 504 nm by UV-Vis spectrophotometry, and the content is determined by column chromatography. When ethanol is 40%, the ratio of liquid to solid is 20 ：1（mL/g）, the ultrasonic extraction time is 40 min, the extraction effect of total flavonoids is better, and the content is 61.84 mg/g when column material is polyamide and the eluent is 50% ethanol, the dried yellow powder is Mosla chinensis Maxim. flavonoids flavoring.
出处
《中国调味品》
CAS
北大核心
2018年第1期118-121,共4页
China Condiment
基金
河南中医药大学博士启动基金(BSJJ2011-15)
河南中医药大学苗圃项目(MP2014-26)
河南省教育厅科学技术研究项目(14B360029)
关键词
石香薷
黄酮调味品
正交试验
含量测定
柱层析
Mosla chinensis Maxim.
flavonoids flavoring
orthogonal experiment
content determination
column chromatography
