超声辅助提取薄荷中总黄酮的工艺研究  

Process of ultrasonic wave assisted extraction of flavonoids from Mentha haplocalyx briq

作　　者：陶亮亮[1] 胡瑞[1] 丁雷涛[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：《饮料工业》2011年第6期31-33,共3页Beverage Industry

摘　　要：以薄荷为原料,以总黄酮含量为指标,采用超声辅助工艺提取了薄荷中总黄酮。分别研究了乙醇体积分数、料液比、超声时间、超声温度对总黄酮提取率的影响,通过正交试验优化了提取工艺。结果表明总黄酮提取的最佳工艺条件为:乙醇体积分数50%、料液比1:25、超声时间25min、超声温度55℃。在此最佳条件下提取,总黄酮含量可达6.71%。With total flavonoids as the indicator, flavonoids were extracted from Mentha haplocalyx briq by ultrasonic wave assisted extraction. Factors affecting the extraction rate of flavonoids were investigated, including alcohol concentration, solid- liquid ratio, ultrasonic wave time and ultrasonic wave temperature. The extraction process was also optimized through orthogonal tests. The results showed the optimum extraction conditions as follows： alcohol concentration 50%, solid-liquid ratio 1：25, ultrasonic wave time 25 min, and ultrasonic wave temperature 55℃. The extraction rate of flavonoids could reach 6.71% under the optimum conditions.

关 键 词：薄荷 超声 总黄酮 提取工艺 

分 类 号：TQ461[化学工程—制药化工]