SUN Haitao,SUN Ying,ZHU Yan,et al.Optimization of Flavonoids Extraction Technology From Artemisia integrifolia L.by Ultrasound-microwave Enzyme Synergistic Method[J].Northern Horticulture,2016,40(05):153-156.[doi:10.11937/bfyy.201605040]
超声波-微波协同酶法提取柳蒿芽黄酮
- Title:
- Optimization of Flavonoids Extraction Technology From Artemisia integrifolia L.by Ultrasound-microwave Enzyme Synergistic Method
- Keywords:
- ultrasound; microwave; Artemisia integrifolia L.; flavonoids
- 文献标志码:
- A
- 摘要:
- 以长白山柳蒿芽为试材,在单因素试验基础上,采用4因素5水平响应面分析法,研究了超声波-微波提取因素对柳蒿芽黄酮提取率的影响,同时建立最佳提取工艺。结果表明:液料比26∶1 mL/g、乙醇体积分数42%、超声波功率538 W,酶添加量1.4%,在此条件下柳蒿芽黄酮的提取率为5.42%,与常规水浴法提取柳蒿芽黄酮相比具有更高的提取效率。
- Abstract:
- Taking Artemisia integrifolia L.as materials,on the basis of single factor experiment,the effect of ultrasonic and microwave factors on flavonoids from Artemisia integrifolia L.were studied by the response surface methodology with four factors and five levels to determined the optimum technology.The results showed that liquid-material ratio 26∶1 mL/g,alcohol concentration 42%,ultrasonic power 538 W,and enzyme dosage 1.4%.In these conditions,the extraction rate of Artemisia integrifolia L.flavonoids was 5.42%.The extraction rate of Artemisia integrifolia L.flavonoids by ultrasound-microwave enzyme synergistic method was better than conventional water bath method.
参考文献/References:
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备注/Memo
第一作者简介:孙海涛(1981-),男,博士研究生,讲师,研究方向为食品新资源开发及其功能性。E-mail:shtjlu@126.com.基金项目:吉林省“2011计划”长白山非物质文化遗产传承协同创新中心资助项目([2013]6号);吉林省大学生创新创业训练资助项目(thsys1066)。