摘要
以小麦麸皮为原料,乙醇为提取溶剂,对超声波辅助提取小麦麸皮总黄酮工艺进行研究。考察了超声功率、提取时间、乙醇浓度、料液比、提取次数等因素对小麦麸皮总黄酮得率的影响,并通过正交试验对总黄酮的提取工艺进行优化。结果表明,小麦麸皮总黄酮最佳提取工艺为:超声功率600 W,提取时间30 min,乙醇浓度60%,料液比1∶20,提取两次,在最佳条件下总黄酮得率为2.29%。
Ultrasonic method was used to research the extraction technology of total flavones from wheat bran, and alcohol-water was used as solvent. The ultrasonic power, the ultrasonic time, ethanol concentration, solid-liq- uid ratio and so on were investigated by the single factor method, the optimal technology of extraction total flavones from wheat bran was researched by orthogonal. The research shows that the optimal conditions for ex- traction of total flavones were： the ultrasonic power 600 W, the ultrasonic time 30 min, ethanol concentration 60%, solid-liquid ratio 1：20, and two-step extraction, the yield rate of total flavones was 2.29%.
出处
《粮食加工》
2014年第2期49-51,64,共4页
Grain Processing
关键词
小麦麸皮
超声
总黄酮
提取工艺
wheat bran, ultrasonic method, total flavones, separation process
