圆葱中精油及黄酮类提取工艺研究  

Extraction Process of Onion Oil and Flavonoids

作　　者：孙欣[1] 孙冰冰[1] 孙皓[1] 张仁堂[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：《中国食物与营养》2011年第2期52-55,共4页Food and Nutrition in China

基　　金：山东省高校科技计划项目(项目编号:J10LC14);泰安市大学生科技创新计划(项目编号:2009D100);山东农业大学SRT项目(项目编号:0909003)

摘　　要：研究了提取溶剂种类、浸提温度、浸提时间、料液比等对圆葱精油及黄酮提取率的影响。试验表明,选择乙酸乙酯作为提取溶剂,料液比为1∶1.25(g∶mL),浸提温度40℃,浸提时间120min时圆葱精油提取率可达到0.19%;在超声波辅助萃取圆葱皮中总黄酮的研究中,乙醇浓度80%,料液比1∶10(g∶mL),超声温度40℃,超声时间15min时提取率最高。Effect of solvent, soking temperature, extracting time and ratio of materio to liquid on the yield of onin oil was studied. When choosing ethyl acetate as the solvent, soak onion at 40℃ , extraction time was 120 min and liquid ratio is 1：1.25, the extraltion rate of onion oil can be achieved 0.19%. The optimum ultrasonic extraction condition for flavonoids was ultrasonic temperature 40 ℃ for 15 rain, ethanol concentration 80% and liquid ratio 1：10.

关 键 词：圆葱精油 黄酮 超声提取 

分 类 号：TQ461[化学工程—制药化工]