摘要
采用超声波法提取金丝小枣枣树皮中的总黄酮。通过单因素试验研究了料液比、乙醇体积分数、提取时间、超声功率和超声温度等因素对总黄酮提取率的影响,并进行了四因素三水平正交试验,确定了枣树皮总黄酮的最佳提取条件。结果表明:最佳提取条件为料液比1∶15(g/m L),乙醇体积分数50%,提取时间50 min,超声功率342 W,提取温度70℃,提取两次。此条件下总黄酮的平均提取率为5.53%。
Total flavonoids from jujube peel was extracted by ultrasonic method. Experiments of single factor in- cluding solid-liquid ratio, ethanol concentration, extraction time, ultrasonic power and temperature were done to find the influence of various factors on the extraction rate. Based on single factor experiments, four factor and three level orthogonal test was designed. The results showed that optimum extraction conditions of total flavonoids from jujube peel were solid-liquid ratio 1 ： 15 （g/mL）, 50 % ethanol concentration, extraction time 50 min, power of 342 W, temperature 70 ℃, two step extraction. The average extraction rate of total flavonoids was 5.53 %.
出处
《食品研究与开发》
CAS
北大核心
2017年第11期52-56,共5页
Food Research and Development
基金
天津市科技支撑项目(11ZCKFNC01600)
关键词
超声波
枣树皮
黄酮
正交试验
ultrasound
jujube peel
total flavonoids
orthogonal test
