花椒总黄酮提取工艺研究  

Extraction technology of total flavonoids from Zanthoxylum bungeagum maxim

作　　者：李谷才[1] 袁立华[2] 张儒[1] 李立军 

机构地区：[1]湖南工程学院化学化工系,湖南湘潭411104 [2]湖南工程学院医院,湖南湘潭411104 [3]湖南省益阳市赫山区妇幼保健医院,湖南益阳413002

出　　处：《食品工业科技》2011年第6期290-291,295,共3页Science and Technology of Food Industry

基　　金：湖南省自然科学基金资助项目(07JJ6014);2008年度湖南工程学院科研启动基金项目(0847)

摘　　要：以乙醇为溶剂,采用正交实验方法对花椒中总黄酮的提取工艺进行了研究,并采用分光光度法测定了黄酮类物质的含量。正交实验表明,花椒中黄酮提取的最佳工艺条件为提取温度85℃、提取时间2h、乙醇浓度70%、乙醇用量50mL。最佳工艺条件下,测得花椒中总黄酮提取率为2.13%。Organic solvent extraction method was used to extract the total flavonoids from Zanthoxylum bungeagum maxim by ethanol and the extraction technologies were optimized through orthogonal test.The total flavonoids in the extracts were measured with spectrophotometer.And the orthogonal experiments results indicated that the optimal extraction conditions were：extraction temperature 85℃,extracting time 2h,ethanol concentration 70%,ethanol consumption 50mL.Under the optimized conditions,the extraction yield of total flavonoids in Zanthoxylum bungeagum maxim was determined to be 2.13%.

关 键 词：花椒 黄酮 提取 含量测定 

分 类 号：TS201.1[轻工技术与工程—食品科学]