摘要
为优化微波辅助萃取法提取葛根总黄酮工艺,以葛根总黄酮得率为评定指标,采用单因素试验和正交试验,探究乙醇体积分数、料液比、微波处理时间和微波功率对微波辅助萃取法提取干葛根和鲜葛根总黄酮得率的影响。结果表明,微波辅助萃取法提取干葛根总黄酮最佳工艺为料液比1︰25 (g/mL)、微波功率255 W、微波处理时间2 min、乙醇体积分数30%。微波辅助萃取法提取鲜葛根总黄酮最佳工艺为料液比1︰20 (g/mL)、微波功率255W、微波处理时间2.5 min、乙醇体积分数30%。在最佳工艺条件下,干葛根和鲜葛根总黄酮得率分别为(21.7±0.2)mg/g和(6.37±0.05) mg/g。
In order to optimize the method of extracting total flavonoids from Radix puerariae,the yield of total flavonoids was selected as the evaluation index,and the efects of ethanol concentration,solid-liquid ratio,microwave treatment time and microwave power on the yield of total flavonoids of dried and fresh Radix puerariae by microwave-assisted extraction were investigated by single factor test and orthogonal test.The results showed that the optimum method for extracting total flavonoids from dried Radix puerariae by microwave-assisted extraction was as follows:the ratio of solid to liquid 1︰25(g/m L),microwave power 255 W,microwave treatment time 2 min,and ethanol concentration 30%.The optimum extraction method of total flavonoids from fresh Radix puerariae by microwave-assisted extraction was as follows:solid-liquid ratio 1︰20(g/mL),microwave power 255 W,microwave treatment time 2.5 min,and ethanol concentration 30%.Under the optimum condition,the yield of total flavonoids from dried Radix puerariae and fresh Radix puerariae were(21.7±0.2) mg/g and(6.37±0.05) mg/g,respectively.
作者
李东
姚氏丽
张小勤
蒋思峡
宋亚
喻仕瑞
LI Dong;YAO Shili;ZHANG Xiaoqin;JIANG Sixia;SONG Ya;YU Shirui(Department of Food Science and Engineering,Moutai Institute,Renhuai 564507;Guizhou Health Wine Brewing Technology Engineering Research Center,Renhuai 564507)
出处
《食品工业》
CAS
2022年第10期19-23,共5页
The Food Industry
基金
贵州省教育厅青年科技人才成长项目(黔教科合KY字[2020]235)
贵州省教育厅工程研究中心(黔教合KY字[2020]022)
合肥市科技局、茅台学院联合科技研发资金项目(合肥科合HZ[2020]309)
贵州省科学技术基金项目(黔科合支撑[2019]2370)
中央引导地方技术创新专项资金项目(黔科中引地[2019]4006)
茅台学院2019年度科学研究项目(myk2019011)。
关键词
鲜葛根
干葛根
总黄酮
微波萃取
fresh Radix puerariae
dried Radix puerariae
total flavonoids
microwave extraction
