播娘蒿籽油枯中总黄酮类物质超声波提取工艺的研究  

Study on the ultrasonic extraction process of total flavonoids from the oil-cake of Descurainia sophia

作　　者：雷立[1] 刘刚[1,2] 张宏[1,2] 张晓喻[1,2] 钟菡[1] 杨旭辉[1] 

机构地区：[1]四川师范大学生命科学学院,成都610101 [2]四川师范大学植物资源应用与开发研究所,成都610101

出　　处：《食品工程》2010年第2期43-47,共5页Food Engineering

基　　金：四川省教育厅青年基金(2003B015)资助项目

摘　　要：目的:优选播娘蒿籽油枯总黄酮乙醇提取的最佳工艺。方法:利用比色法测定播娘蒿籽油枯中总黄酮含量,利用正交试验设计考察乙醇浓度、固液比、超声时间和超声温度对播娘蒿籽油枯总黄酮乙醇提取工艺的影响。结果:以总黄酮提取率作为考察指标,影响播娘蒿籽油枯总黄酮提取率的主次因素为:乙醇浓度>超声温度>固液比>超声时间,最佳提取工艺条件为:体积浓度60%的乙醇,温度60℃,20倍质量提取液,超声20min。此条件下总黄酮含量(质量分数)提取量(质量分数)为1.574%,RSD为0.049%.Objective：The best method to study the optimum extraction process for the total flavonoids from the oil-cake of Descurainia sophia.Method：Colorimetric method is used to determine the total flavonoids of oil-cake of Descurainia sophia and orthogonal experiment was used for the study on the effects of ethanol concentration,the material ratio,ultrasound times and temperature on extraction process of total flavonoids from oil-cake of Descurainia sophia.Result：it takes the extraction rate of total flavonoids as the examining index so that the Primary and secondary influence factors can be sorted out,that is,ethanol concentrationultrasound temperaturematerial ratioultrasound times.The optimum extracting condition can be fixed,such as 20 times volume of 60% ethanol at 60℃ for 20 min.In this case the extraction rate of total flavonoids is 1.574% and RSD is 0.049%.

关 键 词：播娘蒿籽油枯 总黄酮 超声波提取 工艺优化 SPSS 

分 类 号：TS201.2[轻工技术与工程—食品科学]