苦荞麦中芦丁的提取工艺研究  

Study on technology of extracting rutin from tartary buckwheat

作　　者：李鹏[1] 陶亮亮[1] 丁敬敏[1] 达超超[1] 唐志华[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12期21-23,共3页Beverage Industry

摘　　要：以苦荞麦为原料研究了芦丁的提取工艺,采用乙醇溶液浸提研究了溶剂体积分数、浸提温度、浸提时间等不同条件对产品提取率的影响。单因素水平研究结果表明:在60%的乙醇溶液、温度60℃、浸提时间4h的条件下,芦丁提取率达到最大,为4.05%。通过单因素试验和3因素3水平正交试验确定了各因素影响芦丁提取率的顺序:浸提时间>溶剂体积分数>浸提温度,最佳提取工艺为:70%的乙醇溶液、浸提温度60℃、浸提时间2h,芦丁提取率为3.91%。The technology of extracting rutin from tartary buckwheat was studied. With ethanol solution used for the extraction, the effects of solvent’s volume fraction, extraction temperature, extraction time, etc. on the extraction rate of rutin were investigated. The results of single-factor studies showed that ethanol of 60% concentration, extraction temperature 60 ℃ and extraction time 4 h led to a maximum extraction rate of rutin （4.05%）. By single-factor experiments and 3-factor 3-level orthogonal tests, the order of the factors affecting the extraction rate of rutin was determined as extraction time solvent’s volume fraction extraction temperature. And the optimal extraction technology included ethanol of 70% concentration, extraction temperature 60 ℃ and extraction time 2 h, with the extraction rate being 3.91%.

关 键 词：苦荞麦 芦丁 乙醇浸提法 

分 类 号：TQ461[化学工程—制药化工]