| 超声波法提取柿叶总黄酮的工艺研究 |
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| 引用本文： | 王宁,李远志,徐莉珍,楠极.超声波法提取柿叶总黄酮的工艺研究[J].现代食品科技,2008,24(7):687-690. |
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| 作者姓名： | 王宁 李远志 徐莉珍 楠极 |
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| 作者单位： | 1. 北京加福得食品有限公司,北京,100300
2. 广州华南农业大学食品学院,广东,广州,510642 |
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| 摘 要： | 采用超声波法提取柿叶中的总黄酮,在考察乙醇体积分数、料液比、超声波功率和提取时间四个单因素的基础上,通过正交实验确定了柿叶总黄酮超声波法提取的最佳工艺:柿叶粉浸泡18 h,乙醇体积分数60%,料液比1:50,超声波功率250 W,提取时间45min,结果表明,柿叶总黄酮总含量可达2.59%.在此最佳提取工艺下提取两次,可将柿叶中90%以上的黄酮提取出来.
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| 关 键 词： | 柿叶 总黄酮 超声波提取 |
| 收稿时间： | 2008/3/15 0:00:00 |
Research on Ultrasonic Extraction of Flavone from Persimmon Leaves |
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| WANG Ning,LI Yuan-zhi,XU Li-zhen,NAN Ji.Research on Ultrasonic Extraction of Flavone from Persimmon Leaves[J].Modern Food Science & Technology,2008,24(7):687-690. |
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| Authors: | WANG Ning LI Yuan-zhi XU Li-zhen NAN Ji |
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| Affiliation: | (1.Beijing Jiafude Food Co. Ltd., Beijing 100300, China);(2.College of Food Science, South China Agriculture University, Guangzhou, 510642, China) |
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| Abstract: | The ultrasonic extraction of flavone from persimmon leaves was studied in this article. By orthogonal experiment, the optimal extraction conditions were obtained as follows: liquid-solid ratio of 50:1, ethanol concentration of 60%, ultrasonic power of 250 W, extraction time of 45 min and extraction times of twice, under which the extraction rate was above 90% and the average content of flavone in persimmon leaves was 2.59%. |
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| Keywords: | persimmon flavone ultrasonic extraction |
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