藤茶中二氢杨梅素的提取工艺研究  

Extraction of Dihydromyricetin from Ampelopsis

作　　者：熊璞[1] 姚茂君[2] 肖凯军[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641 [2]吉首大学化学化工学院,湖南吉首416000

出　　处：《现代食品科技》2009年第8期907-910,共4页Modern Food Science and Technology

基　　金：2007国家863计划重点项目(2007AA100405);2007年粤港关键领域重点突破项目(2007Z1-E6011)

摘　　要：本文采用热水提取法来获得藤茶中的二氢杨梅素,并通过液相色谱法测定其含量,对比研究一次提取和二级提取,并通过正交试验对二级提取工艺条件进行了优化。结果表明二级提取最佳条件为:提取温度为95℃,提取时间为60min,料液比为1:25,pH为8。此条件下二氢杨梅素提取率为30.81%。Dihydromyricetin was extracted fi, om ampelopsis by hot-water extraction method and determined by HPLC. A compared study was made between the conventional extraction and secondary extraction of dihydromyricetin. The secondary extraction was optimized by orthogonal test and the best extraction temperature, extraction lime, the ratio of solid-liquid and pH value were 95℃, 60min, 1：25 and 8, respectively. Under these conditions, the extraction yield of dihydromyricetin was 30.81%.

关 键 词：藤茶 二氢杨梅素 液相色谱 提取工艺 

分 类 号：TQ914.1[化学工程]