超声波法提取甘薯叶总黄酮的工艺研究  

Research on the ultrasonic extraction of total flavones from sweet potato leaves

作　　者：李凤林[1] 李青旺[1] 高大威[1] 冯彩宁[2] 郜俊杰[2] 

机构地区：[1]燕山大学环境与化学工程学院 [2]西北农业大学动物科技学院,陕西杨凌712100

出　　处：《江苏调味副食品》2008年第3期13-18,共6页Jiangsu Condiment and Subsidiary Food

摘　　要：为寻找出一种高效的提取甘薯叶总黄酮的方法,采用超声波提取法甘薯叶总黄酮进行提取,通过试验确定出最佳提取工艺,研究表明,将甘薯叶干粉,按1∶35的料液比加入80%乙醇水溶液,浸泡16 h;而后在超声波清洗槽中超声提取35 min,在此最佳条件下甘薯叶中总黄酮化合物的含量最高,为10.36%。Ultrasonic wave can be adopted to extract the total flavones from sweet potato leaves. With test, the optimal extracting technologies are set as the followings .the ratio of dried sweet potato leaves powder to 80% ethanol water solution is 1：55 ,the soaking period is 16 h and the time of the ultrasonic extraction in ultrasonic cleaning tank is 35 min. Under such optimal conditions, the total flavones compound in sweet potato leaves reaches the top of 10.36%.

关 键 词：甘薯叶 总黄酮 超声波 提取 研究 

分 类 号：TS201.4[轻工技术与工程—食品科学]