| 香菜总黄酮的超声提取工艺研究 |
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| 引用本文： | 邵红,边才苗,杨蓓芬,王锦文.香菜总黄酮的超声提取工艺研究[J].食品研究与开发,2005,26(5):89-91. |
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| 作者姓名： | 邵红 边才苗 杨蓓芬 王锦文 |
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| 作者单位： | 台州学院生命科学与医药化工学院,临海,317000 |
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| 基金项目： | 台州学院校立资助项目（05ND19） |
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| 摘 要： | 确定香菜总黄酮的优选超声提取工艺条件。采用正交试验法，考察溶剂浓度、超声时间、料液比、提取次数对提取率的影响，用分光光度标准曲线法测定含量。所考察的因素中，香菜总黄酮的提取影响程度为：溶剂浓度〉提取次数〉超声时间〉料液比。超声提取的最佳条件为95％乙醇，超声30min，料液比1：20，提取4次。与常规的提取方法相比，具有提取时间短、简单、收率高无需加热等优点。
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| 关 键 词： | 香菜 总黄酮 正交试验法 超声 超声提取 工艺研究 提取工艺条件 提取时间 溶剂浓度 标准曲线法 |
| 收稿时间： | 2005-05-20 |
| 修稿时间： | 2005年5月20日 |
STUDY ON ULTRASONIC EXTRACTION TECHNICS OF FLAVONOIDS IN CORIANDRUM SATIVUM |
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| SHAO Hong,BIAN Caimiao,YANG Beifen,WANG Jinwen.STUDY ON ULTRASONIC EXTRACTION TECHNICS OF FLAVONOIDS IN CORIANDRUM SATIVUM[J].Food Research and Developent,2005,26(5):89-91. |
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| Authors: | SHAO Hong BIAN Caimiao YANG Beifen WANG Jinwen |
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| Abstract: | To optimize the ultrasonic treatment condition for Coriandrum sativum L..The extraction rate of flavonoids optimized condition (ethanol concentration, ultrasonic time,material/extraction solution ratio and extraction times) was determined by orthogonal design. UV-Spectrophotometry was used for the determination .The order of factors to affect flavonoids extraction was ethanol concentration> extraction times >ultrasonic time> material/extraction solution ratio .It was found that the best reaction condition is:alcohol=95%, ultrasonic time 30min, material/extraction solution ratio of 1:20, extraction 4 times.Compared with traditional extraction, ultrasonic method can save time ,be easy to operate,improve extraction rates and need no heating. |
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| Keywords: | Coriandrum sativum flavonoids orthogonal test ultrasonic treatment |
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