食品科学 ›› 2004, Vol. 25 ›› Issue (11): 161-163.
• 工艺技术 • 上一篇 下一篇
曹艳萍, 芦翠英
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CAO Yan-Ping, LU Cui-Ying
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摘要: 目的 研究甜荞麦秸中总黄酮提取工艺。方法 采用正交试验法设计,以芦丁为对照品用吸光光度法测定提取样品中黄酮含量。结果 发现对提取效果影响较大的因素依次为溶剂用量、溶剂含甲醇体积分数、提取时间、提取温度。结论 以原料重30倍的65%甲醇为溶剂,在室温(2530℃)下提取4h,提取效果最佳。
关键词: 吸光光度法, 总黄酮, 荞麦秸, 芦丁标准物质, 提取工艺
Abstract: Purpose: to research extraction technology of total flavones from stems and leaves of buckwheat. Method: Absorpti-ophotometry is applied to determine the content of rutin in buckwheat through L9(34)orthographic experiments. Result: The factorshaving effect on extraction productivity are the methanol content in solvant, the usage of solvant, extraction temperature andtime. Conclusion: The best extraction condition is to use 65% methanol 30 times to buckwheat in mass at 2530℃ for 46 h.
Key words: absorpti-ophotography, total flavones, stems and leaves of buckwheat, standard reference material of rutin, extraction technology
曹艳萍, 芦翠英. 甜荞麦秸中提取总黄酮的工艺研究[J]. 食品科学, 2004, 25(11): 161-163.
CAO Yan-Ping, LU Cui-Ying. Extraction Technology of Total Flavones from Stems and Leaves of Buckwheat[J]. FOOD SCIENCE, 2004, 25(11): 161-163.
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