超声波提取甘草黄酮的工艺研究  

Study on ultrasonicly extracting technology of flavons from the glycyrrhiza

作　　者：王应强[1] 张静[1] 段玉峰[1] 

机构地区：[1]陕西师范大学食品工程系,陕西西安710062

出　　处：《粮油食品科技》2006年第3期42-43,共2页Science and Technology of Cereals,Oils and Foods

摘　　要：对甘草黄酮的提取工艺进行了探讨,通过正交试验得出了超声提取的最佳工艺条件。结果表明,超声提取的影响因素顺序为乙醇浓度>料液比>超声功率;其最佳提取条件为乙醇浓度80%、固液比1∶30、超声功率185W,此条件下总黄酮的提取率为5.7%。The technology of extraction flavons from the Glycyrrhiza was studied and the optimum ultrasonic extraction conditions were obtained through the orthogonal experimental design. The results showed that influencing factors of ultrasonic extraction to solvent 〉 ultrasonic power. The arranged in order were as follows ： concentration of ethanol 〉 rate of material extraction rate was 5.7 % under the optimum extracting conditions： ethanol 80% ,ratio of solid to liquid（w： v）1：30, ultrasonic power 185W.

关 键 词：超声波 甘草黄酮 提取工艺 

分 类 号：TS202.3[轻工技术与工程—食品科学]