荷叶黄酮提取工艺研究  

STUDY ON EXTRACTION FLAVONOID FROM LOTUS LEAF

作　　者：张赟彬[1] 李彩侠[1] 李军[2] 吴亚卿[2] 

机构地区：[1]上海应用技术学院食品系,上海200235 [2]上海理工大学食品科学与工程专业,上海200235

出　　处：《食品研究与开发》2005年第5期92-94,共3页Food Research and Development

基　　金：上海市自然科学基金项目(03ZR14069);教育部留学回国人员科研启动基金项目

摘　　要：本文用三种干燥方法(自然晾干,低温烘干,真空冻干)对新鲜荷叶进行干燥,并对荷叶黄酮提取工艺条件进行了优化。实验结果表明:三种干燥方法相比,冻干后的荷叶综合效果最好,色、香、味纯正,荷叶黄酮损失少;荷叶黄酮浸提最佳工艺条件为:乙醇溶液浓度70%,浸提温度80℃,料液比1:30,浸提时间2h,浸提次数3次;在最佳条件下浸提荷叶总黄酮含量达36.19mg/g。In this paper we mainly make a research on the effect of three drying methods （air-dry , heat-dry, freeze-dry） of lotus leaf, and the process of extracting flavonoids from lotus leaf. The results indicated that the effect of air-dry was the best with high quality of color, odor and flavor of the lotus leaf, moreover the content of lotus leaf flavonoids was the highest. The optimal process conditions were obtained as follows： concentration 70%, extracting temperature 80℃, ratio of solid to liquid 1：30, extracting duration 2h, extracting three times. Under these conditions, these content of flavonoids from lotus leaf reached 36.19mg/g.

关 键 词：荷叶 干燥 黄酮 提取 总黄酮含量 提取工艺条件 工艺研究 干燥方法 最佳工艺条件 浸提温度 

分 类 号：TS201[轻工技术与工程—食品科学]