不同提取方法对苦荞类黄酮提纯得率的影响分析  

Analysis on Flavonoid Yield in Buckweat with Different Distilling Methods

作　　者：郭京波[1] 王向东[1] 张燕[1] 申科敏[1] 

机构地区：[1]山西师范大学食品科学与工程系,山西临汾041000

出　　处：《食品科学》2006年第10期433-436,共4页Food Science

摘　　要：应用紫外可见分光光度计,采用L9(33)正交设计分别研究了用水、甲醇作溶剂在不同温度、提取时间和用料量条件下苦荞芦丁提取得率,结果表明水和甲醇做溶剂各自的最佳条件是A3B2C1和A2B3C1,即5g苦荞粉,300ml蒸馏水在95℃下处理8h和4g苦荞粉,300ml甲醇在75℃下处理12h。水做溶剂在同时提高浸提温度、延长浸提时间和增加液料比(60倍)条件下能够明显提高芦丁得率。水在低于沸点温度下,升高温度有利于提高芦丁得率,甲醇做溶剂,在高于沸点温度下,75℃最合适。水做溶剂因素温度的影响远大于时间与用料量;甲醇做溶剂时,因素时间的影响最大,但与温度的R值接近,因素时间的影响低于水做溶剂时因素温度的影响(温度的R值远大于时间)。The flavonoid yield in buckwheat effected by temperature, time and material quanlity in water and methonal respective was studied with UV-VIS and L9（3^3）orthogonal design. Results showed that the optimum condition were A3B2Ct and A2B3C1 correspondingly. The flavonid yield was improved obvious with three factors asdended simultaneous in water and also with water asdended under boiled temperature, whereas the optimum methanol extraction temperature was 75℃. The influence factors of water temperature were higher than the time and buckwheat quanlity and methanol extracting time than temperature and buckwheat quanlity, though higher, the R of time was proximate with methanol temperature.

关 键 词：苦荞 类黄酮 芦丁 紫外可见分光光度计 浸取/抽提方法 正交设计 

分 类 号：S517[农业科学—作物学]