荠菜黄酮的超声提取工艺研究  

Studies on the extracting technology of flavones from Capsella bursa-pastoris(L) added with ultra wave technique

作　　者：许瑞波[1] 刘炜玮[1] 王明艳[1] 詹永成[1] 闫敏[1] 

机构地区：[1]淮海工学院化工系,连云港222005

出　　处：《食品科技》2007年第8期149-151,共3页Food Science and Technology

基　　金：江苏省海洋生物技术重点建设实验室开放课题(2006HS014);淮海工学院自然科学校内课题(Z2006005)

摘　　要：以荠菜为原料,用超声辅助方法对荠菜总黄酮进行提取研究。通过单因素、正交试验设计考察不同因素对荠菜黄酮提取率的影响,试验结果表明最适宜的工艺条件如下:60%丙酮为最佳提取溶剂,原料粉质量与丙酮体积的比例,即料液比1∶10,原料浸泡1h后,超声提10min,共提取2次,荠菜总黄酮提取率达到2.05%。Extracting technology of flavones from Capsella bursa-pastoris（L） added with ultra wave technique was studied in the paper. The influence of many factors on the extraction yield of flavones was investigated through mono factor and orthogonal experimental design. The results showed that the optimum extracting conditions were as following. 60% propanone is the most suitable extract regent, the ratio of the mass of raw material to the volume of regent is 1：10, the raw material was soaked in regent for 1 hour, then extracted with UW device for 10 minutes, and repeat the above operation. Under the conditions, the flavones extracted from Capsella bursa-pastoris（L） yields 2.05%.

关 键 词：荠菜 黄酮 超声提取 

分 类 号：TS201.1[轻工技术与工程—食品科学]