摘要
以毛酸浆果实为原料,超声提取其中的总黄酮。经过单因素试验和正交试验设计、分析,研究乙醇浓度、超声时间、固液比、超声温度对毛酸浆总黄酮提取率的影响,从而得到最佳提取条件:乙醇浓度60%、超声时间30min、固液比1:30、超声温度40℃,此时总黄酮提取率最高,为5.77%。
In this paper,with the fruits of Physalis pubescens as raw materials,it aims to use the method ofultrasonic in the extraction of the Physalis pubescens of total flavonoids.Through single factor test andorthogonal test,the effects of ethanol concentration,ultrasonic temperature,solid-liquid and ratioultrasonictime,on the extraction rate of the Physalis pubescens extract were studied.The optimum technological conditionis like this:60%of ethanol concentration,30minutes ultrasonic time,1:30-solid-liquid ratio,40℃-ultrasonic temperature.Under this condition,the extraction rate of total flavonoids was the highest,at5.77%.
作者
牛春艳
王海
NIU Chunyan;WANG Hai(Jilin Agricultural Science and Technology University,School of Food Engineering, Jilin 132101)
出处
《吉林农业科技学院学报》
2017年第2期12-15,共4页
Journal of Jilin Agricultural Science and Technology University
关键词
超声波
毛酸浆
总黄酮
ultrasonic
Physalis pubescens
total flavonoids
作者简介
牛春艳（1981-），女，吉林省乾安县人，讲师，从事活性成分制备与应用方面研究
