超声辅助提取杜仲叶中黄酮的工艺研究  

Study on the ultrasonic-assisted extraction of flavonoid compound in eucommia ulmoides

作　　者：陶亮亮[1] 马雄[1] 丁雷涛[1] 胡瑞[1] 林华卫[1] 

机构地区：[1]陕西理工学院化学与环境科学学院,陕西汉中723001

出　　处：《江苏调味副食品》2011年第1期7-10,共4页Jiangsu Condiment and Subsidiary Food

摘　　要：为给杜仲的研究工作提供参考,以杜仲叶为原料,以黄酮含量为指标,采用超声辅助提取了杜仲叶中黄酮。分别研究了乙醇浓度、料液比、超声时间和超声温度对黄酮提取的影响,通过正交实验优化了提取工艺。结果表明,黄酮提取的最佳工艺条件是:乙醇浓度为65%、料液比为1∶25、超声时间为35 min和超声温度为65℃,在此最佳条件下,黄酮含量可达2.28%。With the content of flavonoid as index,the ultrasonic-assisted extraction of flavonoids from eucommia leaf is investigated.The effects of alcohol concentration,ratio of solid to liquid,ultrasonic wave time and ultrasonic wave temperature on the extraction of flavonoid are studied respectively.The extraction process is optimized through orthogonal test.The optimum conditions of flavoid extraction are pointed out as follows：alcohol concentration 65%,ratio of solid to liquid 1∶25,ultrasonic wave time 35 min and ultrasonic wave temperature 65℃.Under the above conditions,the extraction rate of flavonoids can come up to 2.28%.

关 键 词：杜仲叶 超声 黄酮 提取工艺 

分 类 号：TS201.4[轻工技术与工程—食品科学]