黄姜茎叶中总黄酮的提取工艺研究  

Study on extraction technology of total flavonoids from the stems and leaves of yellow ginger

作　　者：涂宗财[1] 江国忠[1] 陈钢[1] 王辉[1] 陈媛[1] 李志[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品工业科技》2009年第5期236-238,共3页Science and Technology of Food Industry

基　　金：教育部长江学者和创新团队发展计划项目(IRT0540)

摘　　要：采用超声波法提取黄姜茎叶中的总黄酮类物质,在考察各影响因素的基础上设计正交实验,得出其提取最佳工艺条件。实验结果表明:黄姜茎叶总黄酮超声波提取的最佳工艺条件为:乙醇浓度为85%,料液比(g/mL)为1∶30,超声波提取时间为60min。并采用紫外分光光度法测定其总黄酮含量,得率可超过1·7%。Ultrasonic wave was used to extract the total flavonoids in the stems and leaves of yellow ginger.Orthogonal experiments were designed based on inspecting each influencing factor.Then the optimal process conditions were obtained by orthogonal experiments.The results indicated that the best technological conditions of extracting the total flavonoids from the stems and leaves of yellow ginger by ultrasonic wave extraction were=ethanol concentration 85%, ratio of solid to liquid 1 ：30, and extracting time 60min.And then the total flavonoids content was determined by ultraviolet spectrophotometry,the yield was over 1.7%.

关 键 词：黄姜茎叶 总黄酮 超声波提取 含量测定 

分 类 号：TS201.2[轻工技术与工程—食品科学]