食品科学 ›› 2010, Vol. 31 ›› Issue (22): 283-285.doi: 10.7506/spkx1002-6630-201022060

• 工艺技术 • 上一篇    下一篇

薇菜叶总黄酮提取工艺条件优化

田国政,何义发   

  1. 湖北民族学院生物科学与技术学院
  • 收稿日期:2010-09-01 出版日期:2010-11-25 发布日期:2010-12-29
  • 通讯作者: 田国政 E-mail:tianguozheng@yahoo.com.cn
  • 基金资助:

    湖北省教育厅重点项目(D20092904);恩施州科技攻关项目(2007A06)

Optimization of Extraction Processing for Total Flavonoids from Osmunda japonica

TIAN Guo-zheng,HE Yi-fa   

  1. School of Biological Science and Technology, Hubei Institute for Nationalities, Enshi 445000, China
  • Received:2010-09-01 Online:2010-11-25 Published:2010-12-29
  • Contact: TIAN Guo-zheng E-mail:tianguozheng@yahoo.com.cn

摘要:

以薇菜叶为原料进行总黄酮提取条件的优化。考察乙醇体积分数、浸取时间、料液比、温度4 个因素对薇菜中总黄酮类化合物提取率的影响,并设计L9(34)正交试验进行提取工艺优化研究。结果表明:提取薇菜中总黄酮类化合物的最佳工艺:乙醇体积分数60%、提取时间1.5h、料液比1:25(g/mL)、浸提温度70℃,总黄酮类化合物提取得率可达1.29%。本研究方法成本低,提取得率高,可为设计提取薇菜叶总黄酮中试参数提供参考。

关键词: 薇菜, 总黄酮, 提取, 工艺优化

Abstract:

Osmunda japonica was used as the material to explore the optimal extraction processing for total flavonoids. The effects of ethanol concentration, soaking time, material-liquid ratio, and extraction temperature on extraction rate of total flavonoids from Osmunda japonica were investigated by orthogonal experiments. The optimal extraction processing parameters were ethanol concentration of 60%, extraction time of 1.5 h, material-liquid ratio of 1:25 (g/mL) and extraction temperature of 70℃. The extraction rate of total flavonoids from Osmunda japonica was up to 1.29% under the optimal extraction conditions. This extraction method is characteristics of low cost and high efficiency.

Key words: Osmunda japonica, total flavonoids, extraction, processing optimization.

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