超声波法提取红三叶草总异黄酮的研究  

作　　者：于丽娜[1] 张永忠[1] 辛禹 

机构地区：[1]东北农业大学理学院应用化学系,黑龙江哈尔滨150030 [2]哈尔滨市顶益食品有限公司,黑龙江哈尔滨150060

出　　处：《食品工业科技》2006年第9期124-126,129,共4页Science and Technology of Food Industry

基　　金：黑龙江省教育厅科技项目(10541035)

摘　　要：通过单因素考察及正交实验优化了用超声波法提取红三叶草总异黄酮的实验条件,并与醇提法进行了比较。正交实验结果显示,当超声功率为250W、超声时间为40min、超声温度为70℃、溶剂浓度为60%、料液比为20g/mL时,红三叶草总异黄酮得率和含量分别达47.52mg/g和21.46%。与醇提法相比,分别提高了22.25%和72.93%。In order to gain the optimized extraction condition for isoflavones from red clover （Trifolium pratense L.） by ultrasonic wave , we have investigated the influence of single factor and then those of multifactor by orthogonal experiment. The results of orthogonal experiment indicated that the content and yield of red clover isoflavones in the extracts were 47.52 mg/ g and 21.46 % when the red clover powder were soaked in 60 % ethanol solution 20 times as much as the weight of raw material for 40 minutes at 70~C under ultrasonic conditions（250W）, which is 22.25 % and 72.93 % more compared with simple ethanol extraction, respectively,

关 键 词：超声波法提取 红三叶草总异黄酮 

分 类 号：TS201.1[轻工技术与工程—食品科学]