绿豆皮中黄酮类化合物提取工艺  

A method of extracting flavonoids from the mung bean hull

作　　者：陈婷婷[1] 徐娟[1] 赵珺[1] 金苗[1] 屠春燕[1] 

机构地区：[1]南京工业大学制药与生命科学学院,南京210009

出　　处：《生物加工过程》2008年第1期60-64,共5页Chinese Journal of Bioprocess Engineering

摘　　要：研究了绿豆总黄酮的提取工艺。通过对固液比、乙醇体积分数、提取温度与提取时间的单因素实验确定水平点,设计4因素3水平实验,选用L9(34)正交表,优选绿豆总黄酮的最佳提取工艺为固液比1∶50,φ(乙醇)为40%,提取温度70℃,提取时间120 m in。在此基础上得到绿豆皮中总黄酮的提取量为27.57 mg/g,且5次平行的相对标准偏差为0.75%,总黄酮的平均回收率达97.5%。The optimum method of extractng flavonoids from mung bean hull was investigated by using fac- torial and orthogonal experimental designs. An L9 （3^4） experiment involved material-liquid ratio, ethanal concentration, extracting temperature, and extracting time was carried out. The results showed that at conditions at material-liquid ratio of 1 ： 50, ethanol concentration of 40%, extracting temperature of 70 ℃, and extracting time 120 min, the optimal extraction quantity of 27.57 mg/g was obtained..

关 键 词：提取 黄酮 绿豆皮 

分 类 号：Q946.919[生物学—植物学]