超声波法提取黄皮果皮中的总黄酮  

RESEARCH ON THE ULTRASONIC WAVE WITHDRAWS OF TOTAL FLAVONOID FROM WAMPI

作　　者：张云竹[1] 何金兰[1] 袁成宇[2] 

机构地区：[1]海南大学食品学院,海南儋州571737 [2]海南大学工程学院,海南儋州571737

出　　处：《食品研究与开发》2009年第8期66-68,共3页Food Research and Development

摘　　要：探讨超声波提取黄皮果皮中黄酮时,乙醇浓度,提取时间,料液比,温度等因素对其黄酮得率的影响。通过正交试验,得出黄酮得率最高的条件:70%乙醇,1∶15的物料比,70 min的超声波作用时间,pH值4。On the basis of reaction of totol flavonoid with alumimum ion to form synchronous fluorescent meteral, the method of determing total flavonoid in the peel of huang pi was established .Using The ultrasonic wave technology, withdraws the flavonoid take the peel of huangpi as the raw material, has discussed The ultrasonic wave withdraws ethyl alcohol density, withdraws the time, expects the fluidratio, factor and so on pH to its flavanone rate influence. Through the orthogonal experiment, obtains the flavanone rate highest condition：70 % ethyl alcohol, 1：15,70 min,pH 4.

关 键 词：黄皮 黄酮 超声波 提取 

分 类 号：TQ461[化学工程—制药化工]