“紫糯1号”糙米中总黄酮提取工艺研究

Studies on the Extraction Process of Total Flavonods in Black Brown Rice of ’Zinuo No.1’

以福建省农业科学院水稻研究所选育的黑米品种"紫糯1号"为材料,用乙醇提取色稻糙米中的总黄酮,研究不同因素对黄酮类化合物提取率的影响,确定较优的提取工艺条件。结果表明,乙醇提取紫糯1号糙米中的总黄酮较优工艺为:乙醇浓度70%,提取时间60 min,提取温度50℃,料液比1∶25,摇床频率100 r/min,此时总黄酮提取率最高为4.25%。

In this study, the extraction process of total flavonoids by ethanol was optimized in the Black Rice Variety Zinuo No.1 Breeded of this Project. The effects of different factors on extraction rate of flavonoids were studied and the optimum extraction conditions were established. The optimum extraction process is summarized as follow : ethanol, 70%;extracting duration, 60 minutes;extracting temperature, 50℃;ratio of solid to liquid, 1 :25 and rotating speed,100 rpm/min. Under this condition, the total flavonoids content in colored brown rice was 4.25%.