| 动态超高压微射流技术提取甘薯叶黄酮 |
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| 引用本文： | 李 志,涂宗财,毛沅文,姜 颖,罗晓慧,张 露.动态超高压微射流技术提取甘薯叶黄酮[J].食品科学,2010,31(24):83-86. |
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| 作者姓名： | 李 志 涂宗财 毛沅文 姜 颖 罗晓慧 张 露 |
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| 作者单位： | 南昌大学 食品科学与技术国家重点实验室 |
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| 基金项目： | 国家科技型中小企业技术创新基金项目(09C26213604437) |
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| 摘 要： | 研究动态超高压微射流处理热醇提取甘薯叶黄酮的最佳工艺。以黄酮得率为考察对象，在单因素试验基础上，通过正交试验研究动态超高压微射流处理压力、乙醇体积分数、提取温度、提取时间对甘薯叶黄酮得率的影响。结果表明：提取温度和动态超高压微射流处理压力对甘薯叶黄酮的得率影响显著；最佳工提取艺条件为动态超高压微射流处理压力100MPa、乙醇体积分数70%、提取温度75℃、提取时间120min，在此工艺条件下黄酮得率为5.75%。
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| 关 键 词： | 甘薯叶 黄酮 动态超高压微射流 |
| 收稿时间： | 2010-09-21 |
Extraction of Flavonoids from Sweet Potato Leaves by Dynamic High-pressure Microfluidization Technology |
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| LI Zhi,TU Zong-cai,MAO Yuan-wen,JIANG Ying,LUO Xiao-hui,ZHANG Lu.Extraction of Flavonoids from Sweet Potato Leaves by Dynamic High-pressure Microfluidization Technology[J].Food Science,2010,31(24):83-86. |
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| Authors: | LI Zhi TU Zong-cai MAO Yuan-wen JIANG Ying LUO Xiao-hui ZHANG Lu |
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| Affiliation: | State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China |
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| Abstract: | In order to optimize the extraction processing parameters of flavonoids from sweet potato leaves, single-factor and orthogonal experiments were used to investigate the effects of dynamic high-pressure microfluidization pretreatment pressure, ethanol concentration, extraction temperature and extraction time on extraction rate of flavonoids. Results indicated that the optimal extraction processing parameters microfluidization pressure of 100 MPa, aqueous ethanol concentration of 70%, extraction temperature of 75 ℃ and extraction time of 120 min. Under these optimal extraction conditions, the yield of flavonoids was 5.75%. |
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| Keywords: | sweet potato leaves flavonoids dynamic high-pressure microfluidization |
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