青稞苗中总黄酮提取工艺研究  

Extraction total flavonoids from highland barley green

作　　者：王晓兰[1,2] 陈元涛[1,2] 姜世贤[3] 段黎昊[1,2] 范燕青[2] 哈文秀[1] 蔡林森[1,2] 

机构地区：[1]青海师范大学化学系,西宁810008 [2]青海师范大学互助青稞研究与开发中心,西宁810008 [3]青海省药品检验所,西宁810001

出　　处：《食品科技》2011年第5期208-210,共3页Food Science and Technology

基　　金：青海省重点科技攻关项目(2007-N-120);科技部科技人员服务企业行动项目(2009GJG20017);教育部"新世纪优秀人才"支持计划项目(NCET-07-0476)

摘　　要：选取青海省种植最为广泛的肚里黄、北青三号、北青六号3个青稞品种的鲜苗为研究对象,考察了其中总黄酮含量,并研究了总黄酮含量随种植季节、生长期的变化情况;并以总黄酮含量为指标,采用L9(34)正交设计,详细考察乙醇浓度、固液比、浸提时间和温度4个因素对提取率的影响。结果表明,乙醇浓度为75%、料液比为1:10、提取温度为60℃、提取时间为3h是浸提总黄酮的最佳条件,总黄酮的得率达0.3%以上。Dulihuang, Beingqingsanhao and beiqingliuhao most widely planted in Qinghai province, were investigated the growing season, seedling growth period changes in flavonoid content in the young barley green, the extraction technology of flavonoids was studied by L9（34） orthogonal design, while total flavonoids as index. The factors of the concentration of ethanol, solids and ethanol ratio, extraction temperature, the extraction time were evaluated for their effects on extraction process. The best extraction technology was that concentration of 75% ethanol, solids ethanol ratio of 1：10, extraction temperature of 60 ℃, the extraction time of 3 h, total flavonoids yield more than 0.3%.

关 键 词：青稞苗 总黄酮 提取 

分 类 号：TS201.2[轻工技术与工程—食品科学]