啤酒花中黄腐酚提取工艺的研究  

Study on Extraction of Xanthohumol from Hunulus Lupulus

作　　者：魏洁麟[1] 黄文书[1] 雷静[1] 王辰曦[1] 徐璐[1] 冯作山[1] 

机构地区：[1]新疆农业大学食品科学学院,乌鲁木齐830052

出　　处：《食品工业》2010年第4期24-25,共2页The Food Industry

基　　金：国家支撑项目(2007BAD52B07)

摘　　要：以啤酒花为原料,研究了啤酒花中黄腐酚的提取工艺条件,通过单因素试验和正交试验,探讨乙醇浓度、提取温度、提取时间、料液比对啤酒花中黄腐酚提取效果的影响。结果为:各因素对啤酒花黄腐酚提取效果影响的次序:提取温度>乙醇浓度>提取时间>料液比。试验中最佳提取工艺条件:乙醇浓度80%,提取温度60℃,提取时间2 h,料液比1:12。The study takes dry Hunulus lupulus as the material.To study the extraction of Xanthohumol from Hunulus lupulus. The parameters of extraction process were optimized through single factor experiment and orthogonal experiment. The effects of ethanol concentration, extraction temperature, extraction time, ratio of material to liquid were investigated. The experiment results indicated that the influence order of each factor on the extracting of Xanthohumol from Hunulus lupulus was that extraction temperature〉ethanol concentration〉 extraction time〉 ratio of material to liquid. The optimum extraction process conditions were determined by this experiments： the concentration of ethanol 80%, extraction temperature 60℃ extraction time 2 h, ratio of material to liquid 1 ： 12.

关 键 词：啤酒花 黄腐酚 工艺参数 

分 类 号：TQ461[化学工程—制药化工]