摘要
利用超高压技术提取蓝莓中黄酮类化合物。以黄酮类化合物的提取率为考察指标,用分光光度法测定黄酮类化合物含量,在单因素试验的基础上,采用L9(34)正交试验得出蓝莓中黄酮类化合物的最佳提取工艺为:提取温度65℃,乙醇体积分数70%,料液比1︰40(g/mL),超高压力300 MPa。在此工艺条件下黄酮类化合物提取率为3.94%。结果表明超高压提取蓝莓中黄酮类化合物的工艺合理,稳定,可行。
The flavonoids compounds were extracted from blueberries by ultra-high pressure （UHP） technology. The contents of lavonoids compounds were determined by spectrophotometry based on the extraction efficiency of lavonoids compounds. The optimal extraction processes were obtained by L^9（3^4） orthogonal test based on single factor experiment results. The extraction efficiency could be 3.94% when temperature was 65℃, ethanol concentrations 70%, stock ratio 1 ： 40 （g/mL） and pressure 300 MPa. The results showed that UHP extraction technique is rational, stable and feasible.
出处
《食品工业》
北大核心
2013年第10期17-19,共3页
The Food Industry
基金
校级大学生创新性实验行动计划基金(XJCX2012-HG-291)
关键词
蓝莓
总黄酮
超高压
正交设计
blueberry
total flavonoids
ultra high pressure
orthogonal design
