| 白簕根皮中提取黄酮工艺的研究 |
| |
| 引用本文： | 蔡凌云,黎云祥,陈 蕉.白簕根皮中提取黄酮工艺的研究[J].食品科学,2009,30(4):44-47. |
| |
| 作者姓名： | 蔡凌云 黎云祥 陈 蕉 |
| |
| 作者单位： | 1.西华师范大学生命科学学院，四川省高校环境科学与生物多样性保护重点实验室 2.凯里学院化学系 |
| |
| 基金项目： | 四川省教育厅重点项目(2006A078)；四川省重点学科项目(SZD0420) |
| |
| 摘 要： | 目的：确定白簕根皮中总黄酮最佳提取工艺。方法：采用微波辅助法提取白簕中的黄酮类化合物，通过单因素试验和正交试验，考察微波提取条件(溶剂、微波辐射时间、微波功率和固液比)对白簕中总黄酮提取率的影响。结果：白簕根皮总黄酮提取最佳工艺为：溶剂50% 乙醇、微波辐射时间30s、微波功率320W、固液比为1:20。结论：在此工艺条件下提取，总黄酮得率为30.04mg/g。
|
| 关 键 词： | 白簕 总黄酮 微波辅助提取 正交实验 |
| 收稿时间： | 2008-03-05 |
Microwave-assisted Technology of Total Flavonoids from Root Bark of Acanthopanan trifoliatus |
| |
| CAI Ling-yun,LI Yun-xiang,CHEN Jiao.Microwave-assisted Technology of Total Flavonoids from Root Bark of Acanthopanan trifoliatus[J].Food Science,2009,30(4):44-47. |
| |
| Authors: | CAI Ling-yun LI Yun-xiang CHEN Jiao |
| |
| Affiliation: | (1. College of Life Science, Key Laboratory of Environmental Science and Biodiversity Conservation of Sichuan Higher Education,
China West Normal University, Nanchong 637002, China；2. Department of Chemistry, Kaili University, Kaili 556003, China) |
| |
| Abstract: | Objective: To optimize extraction technology of total flavonoids from the root bark of Acanthopanan trifoliatus. Methods: Total flavonoids were extracted from the root bark of Acanthopanan trifoliatus through a microwave-assisted technique. Effects of operation conditions, such as ethanol content, microwave radiation time, power of microwave oven and the ratio of sample weight to solvent volume were studied by using single factor and orthogonal test. Results: The highest extraction yield can be obtained when extraction solvent is 50% ethanol, power of microwave oven is 320 W, microwave radiation time is 30 seconds and the ratio of sample weight to solvent volume is 1:20. Conclusion: Under the optimized conditions, the extraction percent of total flavonoids from root bark of Acanthopanan trifoliatus is 30.04 mg/g. |
| |
| Keywords: | Acanthopanan trifoliatus total flavonoids microwave-assisted extraction orthogonal test |
|
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
