摘要
以海红果为原料,在单因素试验的基础上,采用二次回归正交旋转组合设计,研究了提取海红果中总黄酮的最佳工艺参数。结果表明,4个参试因素对海红果中总黄酮的提取率影响大小顺序依次为:料液比>乙醇浓度>提取时间>提取温度;其最佳提取工艺条件为乙醇浓度60%、料液比1∶50、提取温度40℃、提取时间150min。在此优化条件下,提取的海红果中总黄酮含量可达0.2900%。
Using Malus micromalus as raw material,extraction technology of total flavonoids from Malus micromalus was studied on the basis of singal factor experiment by the quadratic general rotation combination design.The results showed that the order of the main factors influencing the extracting effect from more important to less were solid-liquid ratio,ethanol concentration,extraction time,and extraction temperature.The optimum extraction conditions were that the concentration of ethanol 60%,the ratio of solid to liquid 1∶ 50,extraction temperature 40℃,and the extraction time 150min.Under the above conditions,the total flavonoids yield of Malus micromalus was 0.2900%.
出处
《中国食物与营养》
2012年第1期54-59,共6页
Food and Nutrition in China
基金
国家自然科学基金"区域自然灾害风险综合评估研究"(项目编号:07XZZ006)
陕西省重点实验室"关中地区农业气象灾害风险评估及避灾减灾技术研究"(项目编号:09JS073)
陕西省重点学科自然地理学资助
关键词
海红果
总黄酮
提取工艺
二次回归正交旋转组合设计
Malus micromalus
total flavonoids
extraction process
quadratic general rotation combination design
作者简介
徐玉霞（1978-），女，陕西榆林人，硕士，讲师，研究方向：资源开发利用与生态评价。
