摘要
初步探讨了从葛根皮中提取总黄酮的工艺条件。正交实验结果表明,葛根皮中提取总黄酮的优化提取工艺参数为:浸提溶剂95%乙醇、料液比1∶8、浸提时间1 h、浸提次数3次,其总黄酮提取率为75.43%。同时,对葛根总黄酮的稳定性进行了研究。结果表明,葛根总黄酮在酸性、低温及避光条件下较稳定;在弱酸性条件下,适量添加蔗糖、Vc及β-环糊精对溶液中的葛根总黄酮具有保护作用,可提高其热稳定性。
Preliminary investigations on conditions of extracting total flavones from puerariae radix peel were reported. The orthogonal test results showed that the optimum conditions of extracting flavonoids from puerariae radix peel were 95% ethanol, material-liquid ratio 1：8, time 1 h, times 3. Under the conditions, the extraction percentage was 75.43%. The stability of puerariae radix flavonoids were also studied. The results showed that the stability of puerariae i＇adix flavonoids were better at low pH value, low temperature and in dark condition. When proper quantities of sucrose or vitamin C or β-cyclodextdn were added into the pueradae radix flavonoids solution, the heat stability of the flavonoids could be improved.
出处
《食品科技》
CAS
北大核心
2009年第6期210-213,共4页
Food Science and Technology
关键词
葛根
总黄酮
提取工艺
稳定性
puerariae radix
total flavones
extraction conditions
stability
