| 亚临界-超声波协同萃取苦荞麸中的黄酮 |
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| 引用本文： | 慕婷婷,韩玲. 亚临界-超声波协同萃取苦荞麸中的黄酮[J]. 食品与发酵工业, 2012, 38(1): 230-232 |
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| 作者姓名： | 慕婷婷 韩玲 |
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| 作者单位： | 甘肃农业大学食品科学与工程学院,甘肃兰州,730070 |
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| 摘 要： | 以苦荞麸为原料,通过单因素和正交试验探讨了亚临界浸提时间、萃取釜内温度、系统压力等因素对总黄酮提取效果的影响。结果表明:影响次序为萃取釜内温度>亚临界浸提时间>系统压力。确定了亚临界-超声波协同萃取苦荞麸中黄酮的适宜工艺条件:萃取釜内温度20℃,亚临界浸提时间3 h,系统压力0.8 MPa,黄酮提取率为90.05%。
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| 关 键 词： | 亚临界-超声波协同萃取 苦荞麦麸 总黄酮 提取率 |
Technological Study on Synergistic Extraction of Flavonoids from Tartary Buckwheat Bran by Subcritical and Ultrasonic |
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| Mu Ting-ting,Han Ling. Technological Study on Synergistic Extraction of Flavonoids from Tartary Buckwheat Bran by Subcritical and Ultrasonic[J]. Food and Fermentation Industries, 2012, 38(1): 230-232 |
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| Authors: | Mu Ting-ting Han Ling |
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| Affiliation: | (College of Food Science and Engineering,Gansu Agriculture University,Lanzhou 730070,China) |
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| Abstract: | With the tartary buckwheat bran as material,the effect of subcritical extraction time,extraction kettle temperature and system pressure on total flavonoids content were analyzed by combination of single factors experiment and orthogonal experiment.During the extraction of total flavonoids by subcriticaland ultrasonic,these indices affected the extracting efficiency in the following orders: extraction kettle temperature>subcritical extraction time>system pressure.The optimal extraction conditions for flavonoids from tartary buckwheat brans were extraction kettle temperature 20℃,subcritical extraction time 3h and system pressure0.8MPa.Under these optimum conditions,yield of total flavonoids reached 90.05%. |
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| Keywords: | subcritical and ultrasonic extraction tartary buckwheat bran total flavonoids extraction rate |
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