| 超声波辅助提取红阳猕猴桃花黄酮的工艺研究 |
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| 引用本文： | 夏陈,张盈娇,曾晓丹,陈建,宋艳,曹阳.超声波辅助提取红阳猕猴桃花黄酮的工艺研究[J].广东化工,2013(21):74-76. |
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| 作者姓名： | 夏陈 张盈娇 曾晓丹 陈建 宋艳 曹阳 |
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| 作者单位： | 四川省农业科学院农产品加工研究所,四川成都610066 |
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| 基金项目： | 四川省财政基因工程专项资金（2011JYGC12-034） |
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| 摘 要： | 为了优化猕猴桃花黄酮的提取工艺,采用超声波辅助提取猕猴桃花中的黄酮,在液料比、乙醇浓度、时间、温度和提取次数单因素实验基础上,进行了正交实验优化工艺参数.研究结果表明：最佳提取工艺条件为∶液料比25∶1,乙醇浓度60％,温度60℃,超声时间为40 min,在最优条件下红阳猕猴桃花黄酮提取率为2.10％.采用常规的回流加热提取法黄酮提取率仅为1.82％.
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| 关 键 词： | 弥猴桃花 黄酮 超声 提取 |
Ultrasonic-assisted Extraction Technology of Flavonoids from Hongyang Kiwifruit Flowers |
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| Xia Chen,Zhang Yingjiao,Zng Xiaodan,Chen Jian,Song Yan,Cao Yang.Ultrasonic-assisted Extraction Technology of Flavonoids from Hongyang Kiwifruit Flowers[J].Guangdong Chemical Industry,2013(21):74-76. |
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| Authors: | Xia Chen Zhang Yingjiao Zng Xiaodan Chen Jian Song Yan Cao Yang |
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| Affiliation: | (Institute of Agro-food Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China) |
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| Abstract: | In order to optimize the extraction condition of kiwifruit flowers flavonoids, the ultrasonic-assisted extraction of flavonoids from Hongyang kiwifruit flower was investigated. Based on the single factor tests for the ratio of solution to solid, ethanol concentration, temperature, ultrasonic time and ultrasonic times, the orthogonal experimental design was applied to optimize the parameters for ultrasonic extraction flavonoids. The study results showed that： The optimum extraction parameters were as follows： the ratio of solution to solid 25 mL/g, ethanol concentration 60 %, temperature 60℃, ultrasonic time 40 min. Under the optimum conditions, the extraction rate of flavonoids from Hongyang kiwi flower can reach 2.10 %, but the extraction rate of flavonoids was only 1.82 % by conventional heating extraction. |
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| Keywords: | kiwifruitflowers flavonoids ultrasonic wave extraction |
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