超声法提取板栗黄酮的工艺  

THE EXTRACTION OF FLAVONOIDS FROM CHESTNUT BY ULTRASONIC

作　　者：张艳萍[1] 俞远志[1] 

机构地区：[1]浙江科技学院生化学院,浙江杭州310012

出　　处：《食品研究与开发》2009年第3期95-99,共5页Food Research and Development

摘　　要：研究板栗中黄酮的最佳提取工艺条件。考察乙醇浓度、提取次数、提取时间、温度及物料比5个单因素对板栗中黄酮提取效果的影响,并在单因素的基础上进行正交试验得到黄酮提取的最佳工艺条件:板栗中黄酮的最佳提取条件为60%乙醇做溶剂,温度为70℃,提取时间为30min,料液比为1:9。以该优化条件提取时,板栗中黄酮的提取量为137.7mg/g。The optimal conditions of flavonoids extraction from chestnut were studied. The effects of five factors including alcohol content, extraction period, extraction time, temperature, and the ratio of raw materials and solution on extraction amount were investigated. The best technical conditions for flavonoids extraction were obtained through orthogonal experiments based on single factor as following： extracting with 60 % alcohol, temperature at 70℃ extracting 30 min, ration of raw materials and solution was 1：9. Under the optimized condition, the extraction amount of flavonoids from chestnut was 137.7 mg/g.

关 键 词：板栗 黄酮 超声波提取 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]