山楂黄酮提取及降血脂研究  

In vivo Study on Flavonoids Extraction from Hawthorn Fruits and Effects of Hawthorn Leaves Flavonoids

作　　者：刘北林[1] 董继生[1] 倪小虎[1] 霍红[1] 徐倩[1] 

机构地区：[1]哈尔滨商业大学,黑龙江哈尔滨150076

出　　处：《食品科学》2007年第5期324-327,共4页Food Science

基　　金：国家自然科学基金项目(30371222)

摘　　要：目的:研究山楂黄酮提取工艺以及山楂黄酮对降低血脂的作用。方法:采用乙醇超声波提取方法提取山楂黄酮,及山楂黄酮对大鼠降血脂作用的研究。结果:山楂黄酮提取条件:溶剂:70%乙醇;超声波频率: 40kHz;超声波作用时间:15min;料液比:1:40倍。结论:乙醇超声波提取方法具有操作简单、提取时间短、纯度高、得率高等特点;山楂黄酮能够降低高血脂大鼠血清中胆固醇、甘油三酯和低密度脂蛋白胆固醇的含量,升高大鼠血清中高密度脂蛋白胆固醇的含量。Objective： To study extraction technology of flavonoids from hawthorn fruits. Methods： The ethanol supersonic extraction experiments for flavonoids from hawthorn fruits were concluded on; reducing the blood fat with flavonoids from hawthorn fruits. Results： The conditions for ethanol supersonic extraction are： Solvent： 70% ethanol, supersonic wave frequency 40kHz, time of supersonic action 15min and ratio of material to liquid 1：40 times. Conclusion： The ethanol supersonic extraction showed that the method possesses the advantages of simple operation short extraction time high purity good yield and no need of heat. The residue is unharmful to environment and can be used multipurposely.

关 键 词：山楂黄酮 超声波 降血脂 胆固醇 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]