菠萝皮总黄酮的提取工艺优化  

Study on the Extraction Technology of Flavonoids from Pineapple Peel

作　　者：胡银川[1] 李明元[1] 邱一雯[1] 章书凡[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《西华大学学报（自然科学版）》2010年第3期108-110,共3页Journal of Xihua University:Natural Science Edition

基　　金：四川省教育厅自然科学重点项目(07ZA1117)

摘　　要：对菠萝皮中的总黄酮的提取进行研究,以得到较佳的提取条件。通过对料液比、乙醇浓度、提取温度、提取时间单因素实验,并在此基础上对提取温度、料液比、提取时间和乙醇浓度进行正交实验,得到菠萝皮中总黄酮提取的较佳条件为:提取温度70℃,料液比1:25,乙醇浓度65%,超声提取时间40m in,提取率为0.543%。In order to attain the optimal conditions,the extraction of flavonoids in pineapple peel was studied.Firstly the factors which affected the extraction of flavonoids in pineapple peel including solid/liquid ratio,ethanol concentration,temperature and time were investigated respectively.Then the orthogonal test of temperature,solid/liquid ratio,time and ethanol concentration was carried on thereafter,by which the best extraction parameters were obtained,i.e.the temperature was 70℃ when extracting in water,solid/liquid ratio was 1：25,ethanol concentration was 65% and extracting time was 40 min.Under this condition the extract rate was 0.543%.

关 键 词：菠萝皮 总黄酮 提取 超声波 

分 类 号：TS202.3[轻工技术与工程—食品科学]