鸭血糯中黄酮类化合物提取工艺的研究  

Study on extraction of flavonoids from Yaxuenuo

作　　者：王雪锋[1] 单美娟[1] 韩曜平[1] 刘晶晶[1] 

机构地区：[1]常熟理工学院生物与食品工程学院,江苏常熟215500

出　　处：《食品工业科技》2010年第12期284-286,共3页Science and Technology of Food Industry

摘　　要：采用单因素实验法,探讨了乙醇体积分数、浸提温度、浸提时间、料液比及pH五个因素对鸭血糯中总黄酮得率的影响。再通过单因素实验所确定的提取条件来设计正交实验,得到鸭血糯黄酮类化合物提取的最佳工艺条件为:浸提温度60℃、乙醇体积分数75%、浸提时间2·5h、pH2和料液比1:100(g/mL),在此条件下黄酮类化合物的得率为9·52mg/g。The extraction of flavonoids from Yaxuenuo was studied by the five factors of ethanol concentration,extraction temperature and time,material/liquid ratio and pH in this article.The orthogonal experiments were followed by every single factor identified in the best conditions,the optimal conditions for extraction of flavonoids from Yaxuenuo as follows：extracting temperature 60℃,ethanol concentration 75%,material/liquid ratio 1：100 and pH 2 for an extraction duration of 2.5 h,the total flavonoids yield obtained from Yaxuenuo was 9.52mg/g.

关 键 词：鸭血糯 黄酮类化合物 提取 

分 类 号：TS201.2[轻工技术与工程—食品科学]