摘要
以人参茎叶为原料,采用超声波技术辅助提取人参茎叶总黄酮,考察了乙醇浓度、超声提取时间、超声提取温度、超声提取功率、料液比对人参茎叶总黄酮提取的影响,并以响应面法优化工艺条件。结果表明,超声波辅助提取人参茎叶总黄酮最佳提取工艺条件为:乙醇浓度67%、超声提取时间50min、超声提取功率350W;在此条件下,人参茎叶总黄酮的含量达1.04%。
Ultrasound-assisted extractiong of total flavonoids from Ginseng stem and leaf was investigated in this manuscript. Effect of ethanol concentration, ultrasonic time, ultrasonic teperature, ultrasonic power and material-liquid ratio on extraction yield of total flavonoids was investigated by single-factor experiment. Based on the results, the response surface methodology was used to optimize the extraction parameters and the optimum conditions listed as follows： ethanol concentration 67%, ultrasonic time 50 min, ultrasonic power 350 W. Under these conditions the total flavonoids extraction rate achieved at 1.04%.
出处
《食品科技》
CAS
北大核心
2013年第8期252-256,共5页
Food Science and Technology
基金
吉林省科技厅重点科技攻关项目(201371)
横向课题
关键词
人参茎叶
总黄酮
超声辅助
响应面法
Ginseng stem and leaf
total flavonoids
ultrasonic assistance
response surface methodology
