| 蓝靛果总黄酮的超声波提取研究 |
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| 引用本文： | 张敏,张雁南,刘刚,彭爽.蓝靛果总黄酮的超声波提取研究[J].吉林工程技术师范学院学报,2012,28(6):77-80. |
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| 作者姓名： | 张敏 张雁南 刘刚 彭爽 |
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| 作者单位： | 吉林工程技术师范学院食品工程学院,吉林长春,130052 |
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| 基金项目： | 吉林省教育厅“十二五”科学技术研究项目(2012) |
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| 摘 要： | 采用超声波辅助法提取蓝靛果总黄酮.采用单因素试验探讨提取温度、提取时间、料液比、乙醇溶液体积分数、提取次数对蓝靛果总黄酮提取量的影响,采用正交试验优化提取工艺.结果表明:蓝靛果总黄酮的最佳提取工艺条件为提取温度75℃、提取时间30 min、料液比1∶15 (g/mL)、乙醇溶液体积分数65％、超声波功率100W、提取次数1,此条件下总黄酮提取量为15.14mg/g.
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| 关 键 词： | 蓝靛果 总黄酮 超声波辅助提取 |
Study on Extracting Technology of Lonicera Edulis Total Flavonoids |
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| ZHANG Min
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ZHANG Yan-nan
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LIU Gang
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PENG Shuang.Study on Extracting Technology of Lonicera Edulis Total Flavonoids[J].Journal of Jilin Teachers Institute of Engineering and Technology(Natural Sciences Edition),2012,28(6):77-80. |
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| Authors: | ZHANG Min ZHANG Yan-nan LIU Gang PENG Shuang |
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| Institution: | (College of Food Engineering,Jilin Teachers Institute of Engineering and Technology,Changchun Jilin 130052,China) |
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| Abstract: | The total flavonoids of Lonicera edulis were extracted through the ultrasonic-assisted method.Discussed the influence of extracting temperature,extracting time,solid-liquid ratio,ethanol concentration,extraction times to total flavonoids extraction rate by single factor experiment,optimized the extraction process by the orthogonal test.The result indicate: optimum extraction conditions are the extracting temperature 75℃,extracting time 30min,solid-liquid ratio 1:15(g/mL),ethanol concentration 65%,ultrasonic power 100W,extraction times 1,total flavonoids is 15.14mg/g. |
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| Keywords: | Lonicera edulis total flavonoids ultrasonic-assisted extraction |
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