食品科学 ›› 2009, Vol. 30 ›› Issue (16 ): 44-47.doi: 10.7506/spkx1002-6630-200916003
• 工艺技术 • 上一篇 下一篇
欧阳玉祝1，陈小东1 , 2，唐红玉1，唐赛燕1，许秋燕1
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湖南省科技厅资助课题(2008FJ3077)；湖南省大学生创新性实验设计项目([2008]269 号)
OUYANG Yu-zhu1，CHEN Xiao-dong1,2，TANG Hong-yu1，TANG Sai-yan1，XU Qiu-yan1
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摘要：
采取超声辅助和大孔树脂吸附相结合的方法提取分离路边青中的总多酚，用正交试验考查乙醇浓度、料液比、提取温度和提取时间对路边青中总多酚提取率的影响。结果表明：在60% 乙醇为溶剂，料液比为1:10(m/V)、温度60℃、超声提取60min 的条件下，总多酚提取率为1.77%。
关键词: 路边青, 总多酚, 提取, 分离
Abstract:
Ultrasonic-assisted extraction followed by macroporous resin separation was adopted to prepare total polyphenols from Herba gei. Four crucial extraction parameters such as alcohol concentration, material/solvent ratio, extraction temperature were optimized to obtain the highest yield of total polyphenols by orthogonal array design. Under the optimized conditions of extraction at 60 ℃ for 60 min with 60% ethanol as the solvent and the material/solvent ratio of 1:10 (g/ml), the yield of total polyphenols reached 1.77%.
Key words: Herba gei, total polyphenols, extraction, separation
中图分类号:
TS201.2
欧阳玉祝1，陈小东1,2，唐红玉1，唐赛燕1，许秋燕1. 路边青中总多酚的提取与分离研究[J]. 食品科学, 2009, 30(16 ): 44-47.
OUYANG Yu-zhu1，CHEN Xiao-dong1,2，TANG Hong-yu1，TANG Sai-yan1，XU Qiu-yan1. Extraction and Separation of Total Polyphenols from Herba gei[J]. FOOD SCIENCE, 2009, 30(16 ): 44-47.
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