路边青中总多酚的提取与分离研究  

Extraction and Separation of Total Polyphenols from Herba gei

作　　者：欧阳玉祝[1] 陈小东[1,2] 唐红玉[1] 唐赛燕[1] 许秋燕[1] 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000 [2]吉首大学图书馆,湖南吉首416000

出　　处：《食品科学》2009年第16期44-47,共4页Food Science

基　　金：湖南省科技厅资助课题(2008FJ3077);湖南省大学生创新性实验设计项目([2008]269号)

摘　　要：采取超声辅助和大孔树脂吸附相结合的方法提取分离路边青中的总多酚,用正交试验考查乙醇浓度、料液比、提取温度和提取时间对路边青中总多酚提取率的影响。结果表明:在60%乙醇为溶剂,料液比为1:10(m/V)、温度60℃、超声提取60min的条件下,总多酚提取率为1.77%。Ultrasonic-assisted extraction followed by macroporous resin separation was adopted to prepare total polyphenols from Herba gei. Four crucial extraction parameters such as alcohol concentration, material/solvent ratio, extraction temperature were optimized to obtain the highest yield of total polyphenols by orthogonal array design. Under the optimized conditions of extraction at 60℃for 60 min with 60% ethanol as the solvent and the material/solvent ratio of 1：10 （g/ml）, the yield of total polyphenols reached 1.77%.

关 键 词：路边青 总多酚 提取 分离 

分 类 号：TS201.2[轻工技术与工程—食品科学]