摘要
以薄荷为材料,采用超声波辅助法提取薄荷全草总黄酮,研究乙醇体积分数、超声波处理时长、料液比、水浴温度对提取率的影响,在单因素实验的基础上,采用响应面法优化薄荷全草总黄酮的提取工艺条件,得最佳提取工艺,即:乙醇体积分数50%、料液比1∶20、水浴温度50℃、超声波提取时间30min,在此工艺下总黄酮提取率为3.11%±0.06%。
Ultrasonic-assisted method was used to extract the total flavonoids from Mentha haplocalyx,and the effects of ethanol concentration, ultrasonic treatment time, solid- liquid ratio and bath temperature on the extraction rate of total flavonoids were investigated. On the basis of single factor tests,the extraction technology of total flavonoids from Mentha haplocalyx was optimized by response surface methodology. The optimum conditions obtained were as follows：ethanol concentration was 50%,extraction time was 30 min,solid-liquid ratio was 1∶20 and bath temperature was 50℃. Under this conditions,the extraction rate values of total flavonoids was 3.11%±0.06%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第2期299-303,322,共6页
Science and Technology of Food Industry
基金
西北民族大学中央高校基本科研业务费专项资金(31920130047)
关键词
薄荷
总黄酮
超声波
响应面法
Mentha haplocalyx
total flavonoids
ultrasonic
response surface methodology
作者简介
高丹丹（1983-），女，博士研究生，副教授，研究方向：食品生物技术。
