闪式提取法提取黄芪活性成分工艺研究  

Flash Extraction of Functional Components from Radix Astragalus

作　　者：武艳梅[1] 赵航[1] 李淑燕[1] 韩帅[1] 陈卓君[1] 倪元颖[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2011年第24期98-101,共4页Food Science

摘　　要：采用闪式提取法对黄芪主要活性成分进行提取,对提取工艺进行优化。以多糖、黄酮、皂甙作为测量指标进行单因素试验,并在此基础上设计L9(33)正交试验以对提取工艺进行优化。结果表明:闪式提取法提取黄芪中活性成分的最佳工艺条件是料液比1:20(g/mL)、提取电压120V、提取次数3次(每次1min),在此条件下黄芪多糖、黄酮和皂甙的得率分别为3.728%、0.135%、1.019%。该工艺提取时间短、提取效率高,是一种高效节能的新型黄芪活性成分提取方法。The extraction of functional components from Radix Astragalus by the flash extraction method was optimized using one-factor-at-a-time experiments followed by an L9（33） orthogonal array design based on the extraction yields of polysaccharides,flavonoids and saponins.The optimal extraction conditions were extraction at a solid-to-liquid ratio of 1：20 and 120 V voltage repeated 3 times for 1 min each time.Under these conditions,the extraction yields of polysaccharides,flavonoids and saponins were 3.728%,0.135% and 1.019%,respectively.In conclusion,the optimized process is a time-saving,highly efficient,energy-saving new method to extract functional components from Radix Astragalus.

关 键 词：黄芪 多糖 黄酮 皂甙 闪式提取 

分 类 号：TS972.1[轻工技术与工程]