不同提取条件对苦荞粉中芦丁提取率的影响  

Effect of Different Extraction Conditions on Rutin of Tartary Buckwheat Flour

作　　者：黄海燕[1] 徐德平[1] 

机构地区：[1]江南大学食品学院

出　　处：《食品与发酵工业》2008年第6期172-175,共4页Food and Fermentation Industries

摘　　要：研究了不同提取条件对苦养粉中芦丁提取率及芦丁降解的影响,设计正交试验,优化芦丁提取工艺条件,优化提取条件为:体积分数为50%的乙醇溶液,料液比(g:mL)1:10,60℃条件下提取1h,提取2次。采用薄层层析法(TLC),分析了低体积分数乙醇溶液中,芦丁在芦丁降解酶的作用下降解,有乙基-β-芸香糖苷的生成。因此,为保证芦丁的高效提取,乙醇体积分数应高于50%。The effect of different extraction conditions on rutin of tartary buckwheat flour and the degradation reaction of rutin were studied. The optimum conditions on rutin were obtained through orthogonal design. The optimum conditions is ten times volumes, 50% alcohlol - water, temperature 60℃, extracting 1h and twice times. Degradation products of rutin were analyzed by TLC. Rutin was degraded under the action of rutin hydrolase （β-glycosidase） and ethyl-β-rutinose was produced in alcohol solution. The result show that ethanol concentration should be above 50% to ensure the effective extraction of rutin.

关 键 词：苦荞粉 芦丁 提取率 芦丁降解酶 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]