化香树果序中总黄酮不同提取方法对比研究  

Research on Extraction of Flavonoid in Infructescence of Platycarya Strobilacea Sieb. et Zucc with Diferent Distilling Methods

作　　者：高蓉[1] 李稳宏[1] 刘明霞[1] 李冬[1] 廖昌建[1] 张园[1] 

机构地区：[1]西北大学化工学院陕西省资源化工应用工程技术研究中心,陕西西安710069

出　　处：《食品科学》2007年第8期230-232,共3页Food Science

基　　金：陕西省教育厅重大产业化项目(2007JC18)

摘　　要：以化香树果序为原料,对水提醇沉法、乙醇回流提取法、超声提取法等三种方法提取黄酮工艺过程进行了研究,结果表明乙醇回流提取法具有提取率高、操作简便、成本低等特点。并通过响应面实验得到了乙醇回流提取法的最优条件为:温度60℃,提取时间4.5h,提取次数三次,醇浓度70.00%,料液比1:10;黄酮提取率4.25%。Extract flavonoid from infructescence of Platycarya Strobilacea Sieb. et Zucc. Analysing the water extraction and alcohol precipitation, the technologies of ethylalcohol circulating and ultrasonic extracting these three different methods, all the results showed that： the yield is higher with the technologies of ethylalcohol circulating than the others, and it is simple and efficient. The optimum extraction conditions are determined via response surface analysis just as follows： the temperature, extraction time, concentration of ethylalcohol, ratio of solid to liquid and extraction time are 60℃, 3 times, 70.00%, 1：10 and 4.5 h.

关 键 词：化香果序 黄酮 提取方法 提取率 

分 类 号：O623.54[理学—有机化学]