摘要
目的:优化槐米中芦丁提取工艺。方法:以槐米为原料,探讨槐米粉碎粒径、提取时间、提取次数、料液比及硼砂添加量等工艺因素对槐米芦丁转移率的影响。在单因素试验结果基础上,采用正交试验设计优化了槐米芦丁提取工艺条件。结果:优化所得的槐米芦丁提取工艺为槐米原料粉碎过10目筛,料液比1∶8,硼砂添加量1.5%,提取2次,每次提取1 h,此时槐米芦丁转移率可达81.43%±1.55%。结论:在该提取条件下,槐米芦丁提取转移率较高,对槐米中芦丁的提取具有一定的指导意义。
Objective:To optimize the extraction process of rutin from in sophora japonica.Methods:The sophora japonica were used as raw material,and the effects of particle size,extraction timeand times,solid-liquid ratio,and borax content on the rutin transfer rate of sophora japonica were studied.On the basis of single factor test results,the extraction conditions of rutin in sophora japonica were optimized by orthogonal design,taking into account the rutin transfer rate.Results:The optimized extraction condition of rutin in sophora japonica was sophora japonica crushed to 10 mesh sieve,solid-liquid ratio 1∶8,the extraction time 1h,borax content1.5%,extracted twice,the extraction rate of rutin in sophora japonica could reach to 81.43%±1.55%.Conclusion:Under this extraction condition,the extraction transfer rate of Rutin from Sophora japonica was higher,which had a certain guiding significance for the extraction of Rutin from Sophora japonica.
作者
罗进
罗艳萍
张风
冯婉怡
罗汝锋
Luo Jin;Luo Yanping;Zhang Feng;Feng Wanyi;Luo Rufeng(Guangdong Yifang Pharmaceutical Co.,Ltd.,Guangdong Provincial Key Laboratory of Traditional Chinese Medicine Formula Granule,Foshan 528200,China)
出处
《现代食品》
2020年第19期93-96,105,共5页
Modern Food
关键词
槐米
提取工艺
芦丁
转移率
Sophora japonica
Extraction process
Rutin
Transfer rate