摘要
采用单因素试验研究稻壳中总黄酮的最佳提取工艺,并考察了pH、金属离子、糖类、食品添加剂等因素对稻壳黄酮稳定性的影响。结果表明:稻壳黄酮在乙醇浓度60%,料液比为1∶25 (g/mL),浸提温度为70℃,浸提时间为25 min时的提取量为最佳,稻壳总黄酮提取量达2.33 mg/g。稻壳总黄酮提取液在弱酸条件下稳定性较好,但易受金属离子、糖类化合物以及食品添加剂的影响。
The optimum extraction process of total flavones in paddy hull was studied through single-factor experiment. The effect of pH, metal ions, saccharides and food additives on the stability of flavones in paddy hull were investigated. The results showed that the best process conditions were ethanol concentration of 60 %,solid liquid ratio of 1 ∶ 25(g/mL),extracting time of 25 min, and extraction temperature of 70 ℃. Under these conditions, the yield of flavones was up to 2.33 mg/g. The stability study of flavones showed the extracted liquid in the weakly acidic conditions was better, but it was easily affected by metal ions, saccharides and food additives.
作者
刘尧
谢嘉馨
王磊
LIU Yao;XIE Jia-xin;WANG Lei(School of Grain Jilin Business and Technology College,Changchun 130507,Jilin,China)
出处
《粮食与油脂》
北大核心
2019年第5期7-10,共4页
Cereals & Oils
基金
吉林省教育厅"十三五"科学技术项目(JJKH20170188kJ)
关键词
稻壳
总黄酮
提取条件
稳定性
paddy hull
total flavone
extraction condition
stability
