| 海红果中总黄酮提取工艺研究 |
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| 引用本文： | 徐玉霞,王华斌.海红果中总黄酮提取工艺研究[J].中国食物与营养,2012,18(1):54-59. |
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| 作者姓名： | 徐玉霞 王华斌 |
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| 作者单位： | 宝鸡文理学院地理科学与环境工程系,陕西宝鸡,721013 |
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| 基金项目： | 国家自然科学基金“区域自然灾害风险综合评估研究”（项目编号：07XZZ006）; 陕西省重点实验室“关中地区农业气象灾害风险评估及避灾减灾技术研究”（项目编号：09JS073）; 陕西省重点学科自然地理学资助 |
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| 摘 要： | 以海红果为原料,在单因素试验的基础上,采用二次回归正交旋转组合设计,研究了提取海红果中总黄酮的最佳工艺参数。结果表明,4个参试因素对海红果中总黄酮的提取率影响大小顺序依次为：料液比〉乙醇浓度〉提取时间〉提取温度;其最佳提取工艺条件为乙醇浓度60%、料液比1∶50、提取温度40℃、提取时间150min。在此优化条件下,提取的海红果中总黄酮含量可达0.2900%。
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| 关 键 词： | 海红果 总黄酮 提取工艺 二次回归正交旋转组合设计 |
Study on Extraction Technology of Total Flavonoids from the Fruit of Malus micromalus |
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| XU Yu-xia,WANG Hua-bin.Study on Extraction Technology of Total Flavonoids from the Fruit of Malus micromalus[J].Food and Nutrition in China,2012,18(1):54-59. |
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| Authors: | XU Yu-xia WANG Hua-bin |
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| Affiliation: | (Department of Geography Science and Environment Engineering,Baoji University of Arts and Sciences,Baoji 721013,China) |
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| Abstract: | Using Malus micromalus as raw material,extraction technology of total flavonoids from Malus micromalus was studied on the basis of singal factor experiment by the quadratic general rotation combination design.The results showed that the order of the main factors influencing the extracting effect from more important to less were solid-liquid ratio,ethanol concentration,extraction time,and extraction temperature.The optimum extraction conditions were that the concentration of ethanol 60%,the ratio of solid to liquid 1∶ 50,extraction temperature 40℃,and the extraction time 150min.Under the above conditions,the total flavonoids yield of Malus micromalus was 0.2900%. |
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| Keywords: | Malus micromalus total flavonoids extraction process quadratic general rotation combination design |
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