摘要
研究了乙醇提取罗汉果黄酮的最佳工艺,并测定其含量。实验表明,罗汉果提取物得率最高的提取工艺为:用乙醇浓度为70%的溶液浸提,罗汉果干粉质量(g)与乙醇溶液体积(mL)比例为1∶15,在提取温度为70℃的条件下提取2h,罗汉果中黄酮的提取效果最好,得率是0.583%。本实验使用薄层层析对提取物中的黄酮类化合物进行纯化处理,并对提取物进行颜色反应的定性分析,初步鉴定提取物是黄酮类化合物。
In this paper, the extractive effect by alcohol has been studied to extract the flavonoids-natural antioxidant in corsvenor momordica fruit. Meanwhile, we have surveyed the content. The experiment shows that the extractive technology of best obtainable rate is: using 80% density alcohol as extractive solution, the proportion corsvenor momordica fruit powder quantity with alcohol solution volume proportion is 1:15, the extractive temperature is 70℃ and the time is 2 hours. The best compose of the factor is A1B2C2D2.The obtainable rate of flavonoids is 0.583%. In this experiment, stratifying through the thin layer purifies the flavonoids. At last, we apply the principle that the flavonoids can lead to colour reaction with some reagent, the extract is flavonoids.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第3期70-72,共3页
Science and Technology of Food Industry
