洋葱总黄酮的提取纯化工艺研究  

Extraction and Purification of Onion Flavonoids

作　　者：刘安军[1] 吉利利[1] 曹东旭[1] 石清[1] 

机构地区：[1]天津科技大学食品科学与生物技术学院,天津300457

出　　处：《现代食品科技》2010年第3期277-280,294,共5页Modern Food Science and Technology

摘　　要：本论文研究了用热水浸提洋葱总黄酮的提取纯化工艺,为工业化生产提供实验依据和技术支持。通过单因素及正交实验探讨了提取温度、提取时间、料液比对浸提效果的影响,确定最佳提取工艺条件为:浸提温度40℃、料液比1:4、浸提时间5h,在此工艺条件下提取得到的总黄酮占洋葱鲜重0.17%。通过静态吸附及解吸实验、动态吸附及解析实验,研究了ADS-5、ADS-8、ADS-17、HP-20四种大孔吸附树脂对洋葱总黄酮的吸附及解析性能,结果表明:ADS-8的分离纯化效果最好,吸附率为86.45%,解吸率为97.07%。Extraction of total flavonoids in onion by hot water and its purification process were studied in this paper. By single factor and orthogonal experiments, the optimum extraction conditions were determined as follows： extraction temperature 40 ℃, solid-liquid ratio 1：4, 2, and extraction time 4 h. Under the conditions, the yield of flavonoids in onion was 0.17%. The sorption and desorption properties of four kinds of macroporous resins, including ADS-5, ADS-8, ADS-17 and HP-20, for onion total flavonoids purification were studied. The results showed that non-polar resins ADS-8 was most suitable for purification of onion total flavonoids with the absorption and desorption ratio being 86.45% and 97.07%, respectively.

关 键 词：洋葱 黄酮 提取 纯化 

分 类 号：TQ461[化学工程—制药化工]