摘要
以绿芦笋为原料,研究提取次数、乙醇体积分数、温度、料液比及提取时间对黄酮提取效果的影响,以正交试验对连续回流法提取芦笋黄酮的工艺进行探讨,采用三氯乙酸法(TCA)在醇沉前脱蛋白,然后用乙醇沉淀法从芦笋粉浸提液中分离出多糖。结果表明:芦笋中黄酮的最佳提取条件为乙醇体积分数70%、料液比1:25(g/mL)、在80℃条件下提取2h、提取2次;芦笋粉浸提液TCA加入量为1.0%脱蛋白效果较好,离心后上清液加入3倍体积的95%乙醇沉淀,沉淀经真空干燥得到粗多糖,多糖得率为1.21%。
Dried Asparagus officinalis powder with particle size of 60 mesh was subjected to reflux extraction with aqueous ethanol solution held at a certain temperature for a certain period of time and an extract containing flavonoids and polysaccharides was then obtained.The effects of extraction number and temperature,ethanol concentration,material-to-liquid ratio （g/mL） and length of extraction on flavonoid yield were examined by single factor and orthogonal array design methods to maximize flavonoid yield.The extract was deproteinized by TCA method prior to polysaccharide precipitation with ethanol.A maximum flavonoid yield was obtained by the use of 25-fold volume of 70% ethanol to twice extract the material at 80 ℃ for 2 h each time.The addition of 1.0% TCA provided an optimum deprotainization.The supertanant harvested after centrifugation was added with 3-fold volume of 95% ethanol and thoroughly mixed,and the resultant precipitate was then separated by recentrifugation and vacuum dried to obtain a crude polysaccharide product,with a yield of 1.21%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第14期120-124,共5页
Food Science
关键词
芦笋
黄酮
多糖
提取
Asparagus officinalis
flavonoids
polysaccharides
extraction
