WANG Li-jiang.Study on Ultrasonic Extraction Technology of Flavonoids from Chrysanthemum indicum Flower of Changbai Mountain[J].Northern Horticulture,2013,37(11):133-136.
超声波法提取长白山野菊花中类黄酮的工艺研究
- Title:
- Study on Ultrasonic Extraction Technology of Flavonoids from Chrysanthemum indicum Flower of Changbai Mountain
- 文章编号:
- 1001-0009(2013)11-0133-04
- 分类号:
- R 284.2
- 文献标志码:
- A
- 摘要:
- 以长白山野菊花中类黄酮得率为指标，通过单因素试验和正交实验设计，对乙醇浓度、超声提取温度、超声提取时间、料液比因素进行优化，研究提取长白山野菊花中类黄酮的最佳工艺。结果表明：超声波法提取长白山野菊花中类黄酮的最佳提取条件为：乙醇浓度60%，超声提取温度70℃，超声提取时间20 min，料液比1∶20 （g/mL）;在此最佳条件下，类黄酮得率为46.89 mg/g。
- Abstract:
- Taking flavonoids content extracted from the wild Chrysanthemum indicumin Changbai Mountain as indexes，by single factor experiment and orthogonal test design，the ethanol concentration，ultrasonic extraction temperature，ultrasonic extraction time，material liquid optimize were optimized,in order to study the best extraction condition of flaconoids from wild Chrysanthemum indicum.The results showed that the best ultrasonic extraction conditions of flavonoids from the wild Chrysanthemum indicum in Changbai Mountain were ethanol concentration 60%，ultrasonic extraction temperature 70℃，ultrasonic extraction time 20 min，material to liquid ratio 1∶20(g/mL).Under the best condition，the flavonoids content was 46.89 mg/g.
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备注/Memo
作者简介：王立江（1972-），男，硕士，副教授，硕士生导师，研究方向为食品分析检测。
基金项目：吉林省教育厅资助项目（吉教科合字2011-273）。
收稿日期：2012-01-21