WANG Li-jiang,JIANG Yue.Study on Optimum Extraction Technology of Total Flavonoid from Chrysanthemum indicum L.Flower in Changbai Mountain by Microwave[J].Northern Horticulture,2013,37(13):159-162.
微波法提取长白山野菊花类黄酮最佳工艺研究
- Title:
- Study on Optimum Extraction Technology of Total Flavonoid from Chrysanthemum indicum L.Flower in Changbai Mountain by Microwave
- 文章编号:
- 1001-0009(2013)13-0159-04
- 分类号:
- TS 255.36
- 文献标志码:
- A
- 摘要:
- 以长白山野菊花为试材，以微波处理强度、微波处理时间、料液比和提取液浓度为考察因素，通过单因素试验和正交优化实验，研究了微波法提取对类黄酮得率的影响。结果表明：微波法提取长白山野菊花类黄酮的最佳工艺条件为微波处理强度600 W、微波处理3 min、料液比1∶25、提取液乙醇的浓度为70%。
- Abstract:
- Taking Chrysanthemum indicum L.in Changbai Mountain as material，the microwave power，treatment time，ratio of solid to liquid，ethanol concentration as factors，the effect of microwave extraction on flavonoid yield was studied by single factor test and orthogonal experiment.The results showed that the optimum conditions of microwave extraction were as follows：the ratio of solid to liquid was 1∶25 at 600 W microwave power for 3 min and the concentration of alcohol was 70%.
参考文献/References:
[1]陈正雄.中药黄酮类的研究Ⅷ.野菊花成分的研究(第一报)[J].药学学报,1962(6):370.
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备注/Memo
第一作者简介：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。E-mail:wlj55568@126.com.