食品科学 ›› 2003, Vol. 24 ›› Issue (1): 96-99.

• 工艺技术 • 上一篇    下一篇

杨梅叶黄酮类化合物最佳提取工艺研究

 胡静丽, 陈健初   

  1. 浙江大学食品与营养系
  • 出版日期:2003-01-15 发布日期:2011-12-13

Study on Optimum Extracting Conditions of Flavonoids from Myrica Ruba Leaves

 HU  Jing-Li, CHEN  Jian-Chu   

  • Online:2003-01-15 Published:2011-12-13

摘要: 为确定杨梅叶中黄酮类化合物的提取工艺,用乙醇溶液浸提,结合超声波辅助方法,萃取杨梅叶中的黄酮类化合物,探讨了影响提取率的主要因素,最后用正交法确定了好的提取工艺。结果表明:在45倍于样重的40%的乙醇浸泡24h后,超声波辅助萃取45min,连续提取2次,黄酮的总浸出率可达99.30%,杨梅叶中的黄酮含量为8.16%。

关键词: 杨梅叶, 黄酮类化合物, 超声波, 最佳提取工艺

Abstract: Theoptimumextractingconditionsofflavonoidsfrommyricarubaleaves werestudied.inthisarticle.The results showedthat45∶1of40%ethan olwas usedtodousethedriedmyricar uba leaves for24hours withultrason ic treatmentlastfor45mintwice.The a verage extractionrate was as highas99.30%.The contentofflavonoidint he extraction liquid was as high as 8.16%.

Key words: myrica ruba leaf, flavonoids compou nd, ultrasonic, optimum extraction process