摘要
黄酮类化合物广泛存在于自然界,在医药、酒类、食品和饮料等方面有着广泛应用。本实验通过浸提法对秦巴山区枇杷叶中黄酮类化合物进行研究,考察提取剂、料液比、提取剂浓度和浸泡时间对总黄酮浸出率的影响,用单因素实验确定了影响总黄酮的主要因素,通过正交试验确定枇杷叶中总黄酮的最佳提取工艺为:以甲醇为提取剂,料液比为1∶25,提取剂浓度为60%,浸泡时间30min,在此条件下测得总黄酮提取率为8.106%。
Flavonoids compounds are widespread in nature and are applied in medicine, wine, food and beverage. In this paper, flavonoids compounds in loquat leave in Qinba Mountain were studied through extraction, and effects of extraction agent, solid-liquid ratio, concentration of extraction agent and extraction time on extraction rate were determined. The main factors influencing the flavones were determined by single factor experiment. The optimal extraction process was determined by orthogonal experiments. With methyl alcohol as extraction agent, the result was as follows： the solid-liquid ratio is 1 ： 25; extraction agent concentration is 60%; time is 30mins. Extraction rate of flavonoids was measured as 8.106% under these conditions.
出处
《饮料工业》
2014年第10期37-40,共4页
Beverage Industry
关键词
枇杷叶
黄酮类化合物
甲醇
提取工艺
浸提法
loquat leaf
flavonoidcompounds
methylalcohol
extraction craft
extraction
作者简介
赵红红（1993-），男，化学专业，研究方向为有机天然产物的提取、分离和纯化。E—mail：18292668764@163．com
