超声波辅助水提紫苏活性成分工艺优化研究  

Studies on the ultrasonic technology assisted water extraction of perilla active components

作　　者：黄丹[1] 严芳[1] 钟世荣[1] 刘达玉[1] 

机构地区：[1]四川理工学院生物工程系,自贡643000

出　　处：《中国食品添加剂》2010年第4期161-164,共4页China Food Additives

基　　金：四川省教育厅重点研究项目(CC06Z04);自贡市科技局重点项目(08C01)

摘　　要：研究超声波提取技术从紫苏梗中提取活性成分——黄酮类化合物和迷迭香酸的工艺条件。通过单因素实验法,考察了超声波功率、提取温度、提取时间及料液比四个主要因素对紫苏黄酮类化合物和迷迭香酸得率的影响,并用硝酸铝络合分光光度法,硫酸亚铁比色法来分别对黄酮类化合物和迷迭香酸进行了测定。在单因素实验基础上,采用正交试验优化其提取工艺。实验结果表明,影响紫苏梗中活性成分——黄酮类化合物和迷迭香酸的提取因素中温度是主要因素,因素主次为温度>时间>料液比>功率,最佳提取工艺条件为:3%硼砂水溶液为提取剂,料液比为1:50(m/v),超声波输出功率为300W,提取时间为90min,提取温度为75℃。在此最佳工艺条件下,黄酮类化合物和迷迭香酸提取得率为34.6437mg/g。The ultrasonic technology assisted water extraction for the active components--flavonoids and rosmarinic acid was studied.The effects of four main factors including ultrasonic,temperature,time,sample and extractant ratio on the extracting rate were studied by single factor experiments.The flavonoids and the rosmarinic acid was determined in NaNO2-Al（NO3）3-NaOH method and FeSO4 method.On the base of single factor experiments,the extraction technique was optimized in the orthogonal test.The result showed that temperature is the most important factor on the extracting rate.The order of the factors was temperature〉time〉sample and extractant ratioultrasonic.The optimal extraction conditions were as follows：extraction solvent 3% borax,sample and extractant ratio 1：50（w/v）,Ultrasonic power 300W,time 90min,temperature 75℃.Under the optimum conditions,the yield of flavonoids and rosmarinic acid from Perilla was up to 34.64mg/g.

关 键 词：紫苏 黄酮类化合物 迷迭香酸 超声波提取 

分 类 号：TS202.3[轻工技术与工程—食品科学]