超声辅助提取柿叶黄酮的工艺研究  

Extraction of flavonoids from persimmom by ultrasonic wave

作　　者：刘晓艳[1] 白卫东[1] 温珏晶[1] 

机构地区：[1]仲恺农业技术学院轻工食品学院,广州广东510225

出　　处：《食品与机械》2007年第3期70-72,共3页Food and Machinery

基　　金：广东省科技攻关项目(项目编号:2005Z3-E0031)

摘　　要：研究超声功率、超声时间、溶剂浓度和溶剂用量对超声辅助提取柿叶黄酮得率的影响,通过正交试验优化超声波辅助法提取柿叶黄酮的实验条件。结果表明:以40%的乙醇,料液比为1∶30,,采用超声波在功率300W下处理20min,得到柿叶黄酮的得率为72.099mg/g柿叶。The effect of ultrasonic power , extracting time, solvent , as well as solvent dosage on the extraction rate of flavonoids from persimmon leaves was studied in the paper. The optimized parameters was gotten by using the single factor and orthogonal design, it was shown that 300 W, 20 min, 40% and 1 ： 30, the extraction rate of flavonoids reached 59.4%.

关 键 词：超声 柿叶 黄酮 

分 类 号：TQ461[化学工程—制药化工]