食品科学 ›› 2005, Vol. 26 ›› Issue (5): 156-160.

• 工艺技术 • 上一篇    下一篇

藤茶水溶性多糖及总黄酮的提取工艺研究

 罗祖友, 杨晓萍, 吴谋成   

  1. 华中农业大学食品科技学院, 湖北民族学院生物科学与技术学院
  • 出版日期:2005-05-15 发布日期:2011-09-19

Studies on the Extraction of Water-soluble Polysaccharides and Total Flavone from Ampelopsis grossedentata

 LUO  Zu-You, YANG  Xiao-Ping, WU  Mou-Cheng   

  1. 1.College of Food Science and Technology, Huazhong Agricultural University; 2.Department of Biological Science and Technology, Hubei Institute for Nationalities
  • Online:2005-05-15 Published:2011-09-19

摘要: 研究了从藤茶中提取水溶性多糖以及综合提取多糖与总黄酮的工艺。中心组合设计及响应面分析得到较优的水溶性多糖提取工艺参数为温度95℃,水料比25:1,时间4h;以3倍体积的95%工业乙醇沉淀该水溶性多糖并静置2h的效果较好。初步确定了可行的水溶性多糖与总黄酮综合提取工艺路线。

关键词: 藤茶, 水溶性多糖, 总黄酮, 提取, 响应面分析

Abstract: This paper studied the extraction technique of water-soluble polysaccharides and total flavone from Ampelopsis grossedentata.The optimal technical conditions of extraction of the polysaccharides were obtained by central composite design and response surface analysis as follows: extraction temperature 95℃, ratio of solid-liquid 1:25 and extraction time 4h. The polysaccharides were precipitated with 3 times volume of 95% ethanol for 2h. The synthetical extracting technique of water-soluble polysaccharides and total flavone from Ampelopsis grossedentata has been fixed tentatively.

Key words: Ampelopsis grossedentata, polysaccharides, total flavone, extraction, RSA