Extraction Technology on Flavonoids From Corn Silk by Ultrasonic-assisted(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:

2014年06期

Page:

137-139

Research Field:

Publishing date:

Info

Title:

Extraction Technology on Flavonoids From Corn Silk by Ultrasonic-assisted

Author(s):

WANG Li-xia¹; LIU Kun²

1.College of Agrculture and Forestry，Hebei North University,Zhangjiakou，Hebei 075000；

2.Supervision Inspection Center of Zhangjiakou Food Quantity Safety，Zhangjiakou,Hebei 075000

Keywords:

corn silk; flavonoids; ultrasonic extraction

PACS:

S 513

DOI:

-

Abstract:

With corn silk as material,the flavonoid extracted from corn silk was stuided by ultrasonic extraction,with the alcohol as extracting agent,the alcohol content,material liquid ratio,ultrasonic temperature and ultrasonic time were optimized by single factors and L₉(3⁴) orthogonal experiment.The flavone was defined as the amount of extraction.The results showed that the optimal extraction process of flavonoid was material liquid ratio 1∶40 g/mL,alcohol solvent 40%,ultrasonic temperature 60℃ for 5 min,the rate of extraction was 0.301% under this condition.

References:

[1]张育光.玉米须化学成分、药理作用及其应用研究进展[J].中国中医药现代远程教育，2007,5(2)：34-35.

[2]匡轩,匡芮,朱海涛.玉米须的化学成分及药理保健功能[J].中国食物与营养,2007(4)：46-48.

[3]Weight control drug products for over-the 2-counter human use,certain active ingredients fed regist[J].Food and Drag Adminstration USA,1991,56(153):397792.

[4]曹纬国,刘志勤,邵云,等.黄酮类化合物药理作用的研究进展[J].西北植物学报,2003(12)：2241-2246.

[5]国家药典委员会编.中国药典[S].附录VA.北京：化学工业出版社,2005.

[6]许钢.玉米不同部位提取物抗氧化性能比较[J].食品与发酵工业,2004,30(4)：88-92.

[7]Snook M E.New C-4-hydroxy derivatives of may sin and 3’-metalhoxy may sin isolated from silks (Zes mays)[J].Agric Food Chem,1995,43：2740-2745.

[8]胡爱军,郑捷.食品工业中的超声提取技术[J].食品与机械,2004(4)：57-60.

[9]苏东林,单杨,李高阳.紫外分光光度法测定玉米须中总黄酮的含量[J].食品研究与开发,2007(8)：124-128.

[10]任顺成，丁霄霖.玉米须黄酮类测定方法的研究[J].食品科学,2004(3)：139-142.

[11]黄丹,严芳,钟世荣,等.超声波辅助水提紫苏活性成分工艺优化研究[J].中国食品添加剂,2010(4)：161-164.

Memo

Memo:

-

Common functions