水稻谷壳中总黄酮提取工艺及其性质表征  

The Extraction Technology and Property Characterization of Flavonoids in the Husk of Paddy Rice

作　　者：蔡碧琼[1] 余萍[2] 何海斌[1] 吴琼洁[1] 

机构地区：[1]福建农林大学生命科学学院,福建福州350002 [2]福建师范大学化学与材料学院,福建福州350007

出　　处：《江西农业大学学报》2007年第1期142-147,共6页Acta Agriculturae Universitatis Jiangxiensis

基　　金：福建省自然科学基金资助项目(B0510012);福建农林大学青年教师科研资助项目(06A11)

摘　　要：采用醇提取法,研究水稻谷壳中黄酮类化合物的提取工艺。在提取过程中,通过单因素试验考察了浸提溶剂浓度、浸提温度、浸提时间、料液比和浸提次数等5个主要因素对水稻谷壳中黄酮类化合物提取效率的影响。在单因素的基础上,通过正交试验L9(34),得到最佳提取条件为乙醇质量浓度为50%,浸提温度70℃,浸提时间6h,料液比1∶30,浸提次数3次。利用紫外可见吸收光谱、聚酰胺薄层层析、红外光谱等分析手段对黄酮提取物进行分析和表征。The extraction of flavonoids from the husk of paddy rice was studied. During the extracting process , five main factors including extracting solvent concentration , extraction temperature , extraction time, ratio of solvent to sample and extraction times were studied by using single factor analysis method. The optimal process conditions were. obtained by orthogonal L9 （34） analysis as follows： ethanol concentration 50%, extraction temperature 70~C, extracting during 6 h , ratio of solvent to samplel ：30 and extracting for three times. The extracts of flavonoids were analyzed and identified by the methods of ultraviolet spectrum , polyamide film chromatography and infrared spectrum.

关 键 词：水稻谷壳 黄酮类化合物 提取工艺 性质表征 

分 类 号：S511.099[农业科学—作物学]