| 新疆沙棘果渣中黄酮的超声提取及成分分析 |
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| 引用本文： | 康 健,王 玲,孙文胜,王爱芹,秦亚南,吴 桐,张丽霞.新疆沙棘果渣中黄酮的超声提取及成分分析[J].食品安全质量检测技术,2017,8(8):2927-2931. |
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| 作者姓名： | 康 健 王 玲 孙文胜 王爱芹 秦亚南 吴 桐 张丽霞 |
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| 作者单位： | 新疆大学生命科学与技术学院,新疆合普联科检测技术研究院,青河县隆濠生物科技发展有限公司,新疆大学生命科学与技术学院,新疆大学生命科学与技术学院,新疆大学生命科学与技术学院,新疆大学生命科学与技术学院 |
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| 基金项目： | 校企合作项目(沙棘叶复合茶和沙棘原浆的生产工艺研究) |
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| 摘 要： | 目的采用超声波辅助法对沙棘果渣黄酮类化合物提取工艺进行研究。方法对沙棘果渣脱脂后,采用超声波辅助法浸提总黄酮。结果通过单因素及正交试验得出较优化条件为:乙醇浓度为50%,固液比为1:25(g/mL),提取时间为20min,超声功率为0.4kW。在此条件下,测得沙棘果渣提取物中总黄酮含量为6.45mg/g。结论经过超声波处理后所提取的总黄酮含量较常规提取下的明显增高。
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| 关 键 词： | 沙棘 黄酮类化合物 超声提取 |
| 收稿时间： | 2017/2/27 0:00:00 |
| 修稿时间： | 2017/8/16 0:00:00 |
Ultrasound extraction and analysis of flavonoids from Xinjiang seabuckthorn marc |
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| KANG Jian,WANG Ling,SUN Wen-Sheng,WANG Ai-Qin,QIN Ya-Nan,WU Tong and ZHANG Li-Xia.Ultrasound extraction and analysis of flavonoids from Xinjiang seabuckthorn marc[J].Food Safety and Quality Detection Technology,2017,8(8):2927-2931. |
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| Authors: | KANG Jian WANG Ling SUN Wen-Sheng WANG Ai-Qin QIN Ya-Nan WU Tong and ZHANG Li-Xia |
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| Affiliation: | College of Life Sciences and Technology, Xinjiang University,Xinjiang Hope-Link Testing Technology Research Institute,Qinghe County Longhao of Biological Technology Development Co., Ltd,College of Life Sciences and Technology, Xinjiang University,College of Life Sciences and Technology, Xinjiang University,College of Life Sciences and Technology, Xinjiang University and College of Life Sciences and Technology, Xinjiang University |
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| Abstract: | Objective To investigate the extraction process of flavonoids from seabuckthorn marc by using the ultrasonic assisted method. Methods After defatting the seabuckthorn acanthium, the extraction of total flavonoids by ultrasonic assisted extraction was performed. Results Based on single factor and orthogonal experiments, the obtained optimum conditions were as follows: ethanol concentration was 50%, ratio of solid to liquid was 1:25 (g/mL), extraction time was 20 min, and the ultrasonic power was 0.4 kW. Extraction rate of flavonoids from seabuckthorn marc was 6.45 mg/g under the optimal conditions. Conclusion The total flavonoids content extracted after ultrasonic treatment is significantly higher than that of conventional extraction. |
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| Keywords: | seabuckthorn flavonoids ultrasound extraction |
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