摘要
以大叶韭菜为原料,以乙醇为溶剂,利用超声波辅助提取大叶韭菜总黄酮,通过单因素及正交实验优化了提取工艺。结果表明,超声波提取大叶韭总黄酮的最佳工艺为:乙醇体积分数65%、料液比1∶10(g/mL)、超声时间40 min和超声温度60℃,此时大叶韭总黄酮的提取率为13.94‰。
Using allium tuberosum as raw material and ethanol as solvent,ultrasonic assisted extraction of total flavonoids from allium tuberosum was carried out.The effects of ethanol volume fraction,solid-liquid ratio,ultrasonic time and ultrasonic temperature on the extraction rate were investigated by single factor experiment,and orthogonal experiment was designed to further optimize the extraction process.The results showed that the optimum process of ultrasonic assisted extraction of total flavonoids from allium tuberosum was as follows:ethanol volume fraction was 65%,solid-liquid ratio was 1∶10(g/mL),ultrasonic time was 40 min and ultrasonic temperature was 60℃,and the extraction rate of total flavonoids from allium tuberosum was 13.94‰.
作者
杨胜舟
胡秀虹
张廷辉
吴新科
宋远迪
张海兰
王旺
Yang Shengzhou;Hu Xiuhong;Zhang Tinghui;Wu Xinke;Song Yuandi;Zhang Hailan;Wang Wang(School of Life and Health Science,Kaili University,Kaili 556011,China;Qiandongnan Food and Drug inspection and testing Center,Kaili 556011,China)
出处
《山东化工》
CAS
2022年第10期48-50,共3页
Shandong Chemical Industry
基金
2021年国家级大学生创新创业训练项目(202110669003)
凯里学院2021年“微生物学与免疫学”校级一流课程建设项目。
关键词
大叶韭
总黄酮
超声波提取
工艺优化
抗氧化
allium tuberosum
total flavonoids
ultrasonic extraction
process optimization
antioxidant
