树莓叶黄酮类物质提取工艺条件优化  

Extraction of flavonoid from raspberry leaves

作　　者：朱小霞[1] 杨文侠[1] 

机构地区：[1]新疆石河子大学食品学院,石河子832000

出　　处：《食品工程》2008年第3期45-47,共3页Food Engineering

摘　　要：采用单因素实验和正交实验,研究微波提取法提取树莓叶中的黄酮类物质最佳提取工艺条件,结果表明:微波提取法提取树莓叶中总黄酮的最佳提取条件为:提取时间3min,料液比1g∶40mL,乙醇体积浓度50%,功率250W,得率为5.81%。The extraction of flavonoid from Raspberry leaves through Microwave extraction method was studied. The result showed that optimal extraction conditions were extraction time of 3 min, flesh-to-water ratio of 1 ： 40, alcohol concentration of 50 %,power of 250W. the yield of flavonoid was 5.81%

关 键 词：树莓叶 黄酮类物质 提取 

分 类 号：TS272[农业科学—茶叶生产加工] TS202.3[轻工技术与工程—农产品加工及贮藏工程]