超声波辅助提取山楂籽总黄酮工艺研究  

Application of Ultrasound-assisted Extraction in Isolation of Total Flavonoids from Hawthorn Seed

作　　者：乔聚林[1] 潘广彦[1] 朱传合[1] 丛晓斌[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《现代生物医学进展》2010年第23期4462-4465,共4页Progress in Modern Biomedicine

基　　金：山东省科技攻关计划(2009GG10009047);泰安市科技专项计划

摘　　要：山楂籽是山楂加工业重要副产物,山楂籽富含黄酮类等功效成分,但目前的传统回流提取率相对比较低。基于此,本研究将超声辅助技术应用于山楂籽黄酮提取中。实验结果表明,超声波辅助提取山楂籽总黄酮最优工艺:浸提时间1.5h、超声时间40min、乙醇浓度70%、超声温度65℃、料液比1:18、水浴温度90℃。该条件下,黄酮提取率可达84.3%,与传统回流提取法相比,黄酮提取率提高了15%。Hawthorn seeds are an important by-product of the hawthorn processing industry,rich in potentially health-promoting flavonoids compounds.In this paper,the flavonoids compounds from hawthorn seed were extracted by ultrasound-assisted extraction technology.The optimal conditions for extraction：extraction time 1.5h,ultrasonic time 40 min,ethanol concentration 70%,ultrasound temperature 65℃,solid-liquid ratio of 1：18,extraction temperature 90oC.Under the above-mentioned conditions,the extraction rate of flavonoids from hawthorn seed reached 84.3%.Compared with conventional reflux extraction,the extraction rate increased by 15%.

关 键 词：超声辅助提取 山楂籽 总黄酮 

分 类 号：R445.1[医药卫生—影像医学与核医学] S661.5[医药卫生—诊断学]