| 五味子叶中总黄酮最佳提取工艺研究 |
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| 引用本文： | 郑春英,李宏涛,陆欣媛,周东坡. 五味子叶中总黄酮最佳提取工艺研究[J]. 食品科学, 2007, 28(5): 139-142 |
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| 作者姓名： | 郑春英 李宏涛 陆欣媛 周东坡 |
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| 作者单位： | 黑龙江大学生命科学学院 微生物黑龙江省高校重点实验室； 黑龙江大学生命科学学院； 微生物黑龙江省高校重点实验室； 黑龙江哈尔滨150080； |
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| 基金项目： | 黑龙江省教育厅科学技术研究项目;黑龙江大学杰出基金;黑龙江大学校科研和教改项目 |
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| 摘 要： | 用单因素试验和正交试验考察了料液比、提取时间、提取温度及乙醇浓度对五味子叶总黄酮含量的影响。结果表明:料液比为1:35,75%乙醇在85℃超声提取60min,为最佳条件;此条件下,7月份和8月份五味子叶的总黄酮平均含量分别为6．0285mg/g和8．0714mg/g。
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| 关 键 词： | 五味子叶 总黄酮 最佳提取工艺 |
| 文章编号： | 1002-6630（2007）05-0139-04 |
| 修稿时间： | 2006-09-20 |
Study on Optimum Extracting Process of Total Flavones from Schisandra chinensis (Turcz.) Baill Leaves |
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| ZHENG Chun-ying,LI Hong-tao,LU Xin-yuan,ZHOU Dong-po. Study on Optimum Extracting Process of Total Flavones from Schisandra chinensis (Turcz.) Baill Leaves[J]. Food Science, 2007, 28(5): 139-142 |
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| Authors: | ZHENG Chun-ying LI Hong-tao LU Xin-yuan ZHOU Dong-po |
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| Affiliation: | Heilongjiang Province University Key Laboratory of Microbiology,College of Life Science, Heilongjiang University,Harbin 150080,China |
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| Abstract: | The optimum extracting conditions of flavones in Schisandra chinensis(Turcz.)Baill leaves were investigated by single factor test with the orthogonal test design.The main factors affecting the content of total flavones extracted from Schisandra chinensis(Turcz.)Baill leaves were the material-liquid ratio,the extraction temperature,the extraction time and the alcohol concentration.The results showed that the optimum conditions were:85℃,60min,75% alcohol and material-liquid ratio 1:35. Under the conditions,the contents of total flavones in Schisandra chinensis(Turcz.)Baill leaves collected in both July and August are 6.0285mg/g and 8.0714mg/g,respectively. |
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| Keywords: | Schisandra chinensis(Turcz.) Baill leaves total flavones optimum extracting process |
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