摘要
以超声波辅助法对大兴安岭金莲花中总黄酮的最佳提取工艺条件进行研究。以温度、料液比、乙醇体积分数、超声时间为提取影响因素,通过正交试验优化提取工艺。结果表明,各因素对总黄酮提取的影响次序为:料液比>超声时间>温度>乙醇体积分数,超声波辅助法的最佳工艺提取条件为:提取温度为50℃,料液比1:55,乙醇体积分数75%,超声时间40 min,总黄酮的提取率达4.659%。
In this paper, ultrasound assisted method is used to extract total flavones from Trollius chinensis Bunge in Daxing＇an Mountain Range. Aluminum nitrate colorimetrie method is used to determined total flavone extraction rate. Taking temperature, solid-liquid ratio, volume fraction of ethanol and ultrasonic time as factors, the optimized extraction technology is obtained by the orthogonal test. The results shows that： the order of factors is： liquid ratio〉ultrasonic time〉temperature〉 volume fraction of ethanol, and the optimized extraction technology by ultrasonic-assisted extraction is as follows ： the optimum extracting temperature 50 ℃, solid-liquid ratio 1 ： 55, volume fraction of ethanol 75%, ultrasound time 40 min, extraction rate of total flavones from Trollius chinensis Bunge in Daxing＇an Mountain extraction rate is up to 4.659%.
出处
《农产品加工（下）》
2012年第12期52-55,共4页
Farm Products Processing
关键词
金莲花
黄酮
超声波辅助法
提取
Trollius chinensis Bunge
total flavonoids
ultrasound-assisted method
extraction
