乌蔹莓中木犀草素的提取工艺研究  

Study on the Extraction Technology of Mignonette from Japanese Cayratia Herb

作　　者：王娟[1] 廉志清[2] 王金[2] 万端极[2] 蔡冰[1] 

机构地区：[1]湖北中烟工业有限责任公司技术研发中心,湖北武汉430051 [2]湖北工业大学膜技术研究所,湖北武汉430068

出　　处：《食品研究与开发》2010年第7期76-78,共3页Food Research and Development

摘　　要：确定乌蔹莓中木犀草素的最佳提取工艺。对影响木犀草素提取率的主要因素(乙醇的浓度、提取温度、料液比、提取时间等)进行试验,并通过单因素和正交试验确定最佳提取工艺。最终的提取工艺为最佳的提取工艺条件为:70%乙醇(体积比),料液比为1∶14(g/L),提取温度为75℃,提取2次每次提取3h。该提取工艺高效稳定,可用于乌蔹莓中木犀草素的提取。The best extraction process of extracting mignonette in Herb Cayratia japonica was confirmed in this paper. The affects on the concentration of alcohol, reflowing time, material-liquid ratio and extracting time were tested to make the single factor experiments .The best extracting conditions were： 70 % ethanol （v/v）, material-liquid ratio of 1∶14, extraction temperature 75 ℃, extraction twice each extract 3 h. The extraction technology was highly efficient and stable, can be used for extracting mignonette from Herb Cayratia japonica.

关 键 词：乌蔹莓 木犀草素 提取工艺 

分 类 号：TQ461[化学工程—制药化工]