绿豆壳中提取黄酮工艺的研究  

Studies on the extraction technological conditions of total flavonoids in mungbean hull

作　　者：张延杰 田金河[2] 曾庆孝[2] 杨程芳[2] 

机构地区：[1]咀香园健康食品(中山)有限公司,广东中山528400 [2]华南理工大学轻工与食品学院,广东广州510641

出　　处：《粮油食品科技》2005年第5期39-40,共2页Science and Technology of Cereals,Oils and Foods

摘　　要：采用低浓度AlCl3为显色剂紫外吸收光谱法测定黄酮的含量,研究了以乙醇作为提取剂提取绿豆壳中黄酮类物质的最优提取工艺。研究表明:在70℃下,以10倍于20目豆壳粉的70%乙醇,粒度20目,振荡分离3.5h,绿豆中黄酮的提取效果最好。The optimal extracting technological conditions of flavonoids from mungbean hull were studied. The total flavonoids of the extractive solution was determined by ultraviolet absorption in low concentration solution of AlCl3.The result indicated that the conditions of 70℃, 10：1 of 70% ethanol to mungbean hull （ground to 20 mesh screen throughs）, shaking out for 3.5h were optimium.

关 键 词：绿豆壳 黄酮 乙醇 

分 类 号：TS210.3[轻工技术与工程—粮食、油脂及植物蛋白工程]