芹菜中黄酮类物质的提取研究  

Research of Extracting Flavonoids from Celery

作　　者：吉欣[1] 陈长亮 张琳[1] 张利娟[1] 

机构地区：[1]河南大学化学化工学,河南开封475001 [2]东岳高分子材料有限公司,山东淄博256401

出　　处：《现代食品科技》2006年第1期61-63,共3页Modern Food Science and Technology

基　　金：河南省科技厅科技攻关立项项目;(项目编号:124180505)

摘　　要：本文对芹菜中黄酮类物质的提取进行了研究,研究结果表明,乙醇溶液对黄酮类物质的提取效果好于碳酸钠溶液和水;鲜芹菜榨汁与浸提结合的效果优于只榨汁或只浸提。采取正交实验的方法得出:70%乙醇溶液,60℃提取温度,提取时间90min,可得最高提取率761mg/100g干芹菜叶。In this paper, the extraetion of flavonoids from celery was investigated. The results showed that the extracting efficiency of ethanol solution is better than those of sodium carbonate solution and water. Moreover, juicing and leaching of the fresh celery must be combined with each other as the best process. By adopting the cross experiment, the maximum extraction rates of 761mg/100g was achieved with the ethanol solution being 70%, temperature being 60℃ and the extracting time being 90 min.

关 键 词：芹菜 黄酮类物质 提取 

分 类 号：TQ914.1[化学工程]