| 芡实叶黄酮超声提取工艺优化 |
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| 引用本文： | 张然,贺芳,崔竹梅,齐斌.芡实叶黄酮超声提取工艺优化[J].食品科学,2011,32(22):42. |
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| 作者姓名： | 张然 贺芳 崔竹梅 齐斌 |
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| 作者单位： | 常熟理工学院生物与食品工程学院;苏州市食品生物技术重点实验室; |
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| 基金项目： | 苏州市科学技术局科技项目(SN201035;SYND201001) |
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| 摘 要： | 通过Plackett-burman设计法研究料液比、超声功率、乙醇体积分数、提取温度和时间5个因素对芡实叶黄酮提取效果的影响,选择影响效果较显著的4个因素——料液比、超声功率、乙醇体积分数、提取时间通过正交试验优化得出超声提取芡实叶黄酮最佳工艺条件为料液比1:25(g/mL)、超声功率175W、乙醇体积分数85%、提取时间40min,在此条件下芡实叶黄酮提取量为90.28mg/g。
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| 关 键 词： | 芡实叶 黄酮 超声波提取 |
Optimization of Ultrasonic Extraction of Flavonoids from Euryale ferox Leaves |
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| ZHANG Ran,HE Fang,CUI Zhu-mei,QI Bin.Optimization of Ultrasonic Extraction of Flavonoids from Euryale ferox Leaves[J].Food Science,2011,32(22):42. |
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| Authors: | ZHANG Ran HE Fang CUI Zhu-mei QI Bin |
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| Affiliation: | ZHANG Ran1,2,HE Fang1,CUI Zhu-mei1,QI Bin1,(1.College of Biology and Food Engineering,Changshu Institute of Technology,Changshu 215500,China,2.Suzhou Key Laboratory of Food and Biotechnology,China) |
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| Abstract: | In order to maximize extraction efficiency of flavonoids from Euryale ferox leaves,Plackett-Burman design was used to screen 4 main variables(ratio of material to liquid,ultrasonic power,ethanol concentration and extraction time) that influence extraction efficiency out of 5 process parameters(ratio of material to liquid,ultrasonic power,ethanol concentration,temperature and extraction time) and the selected variables were then optimized using orthogonal array design.The optimum conditions for flavonoid ext... |
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| Keywords: | Euryale ferox leaves flavonoids ultrasonic extraction |
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