芹菜叶总黄酮提取工艺的优选  

Optimization of Extraction Technology of Total Flavonoids from Celery Leaves by Orthogonal Test

作　　者：王玉春[1] 杨洁[1] 

机构地区：[1]兰州理工大学石油化工学院,甘肃兰州730050

出　　处：《农产品加工（下）》2009年第6期69-71,共3页Farm Products Processing

摘　　要：以新鲜芹菜叶为原料，针对芹菜叶的生理特点，采用有机溶剂回流提取和分光光度法测定的方法，对从芹菜叶中提取的黄酮类物质进行研究。详细考察了影响提取效果的因素：乙醇浓度、料液比、回流时间、提取温度、pH值等。通过用乙醇回流法从芹菜叶中提取黄酮类化合物的正交实验，确定了醇提法的最佳工艺条件：乙醇体积分数为45％，料液比为1：10，回流时间为1．5h，回流温度为75～80℃。In this paper the flavonoids were extracted from fresh celery leaves with ethanol extraction by the physical characteristics of celery leaf. Spectrophotometer was used to determine the flavanone of celery leaves. Extract factors such as： alcohol concentration, solid-liquid ratio, returning time, extraction temperature, PH value and so on with orthogonal test. The optimal processing conditions were： ethanol concentration 45 percent, Solid-liquid ratio 1 ： 10, returning time 1.5 h, returning temperature 75-80 ℃.

关 键 词：芹菜 黄酮类化合物 乙醇回流提取 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]