超声波提取海红果中总黄酮工艺研究  

Study on ultrasonic extraction technology of total flavonoids in the fruit of Malus micromalus makino

作　　者：徐玉霞[1] 

机构地区：[1]宝鸡文理学院灾害监测与机理模拟陕西省重点实验室,陕西宝鸡721013

出　　处：《食品工业科技》2012年第9期241-244,248,共5页Science and Technology of Food Industry

基　　金：宝鸡文理学院重点项目(ZK11021);陕西省重点学科自然地理学资助

摘　　要：以海红果为原料,在单因素实验基础上采用二次通用旋转回归组合设计研究了超声波提取海红果中总黄酮的最佳工艺参数。结果表明:4个参试因素对海红果中总黄酮的提取率影响大小顺序为:乙醇浓度>超声波时间>提取温度>料液比,其最佳提取工艺条件为乙醇浓度70%,料液比1∶50,提取温度40℃,超声波时间30min,在此条件下,海红果总黄酮提取率高达0.3100%。Extraction technology of Malus micromalus makino total flavonoids by ultrasonic wave was studied on the basis of single factor experiment and the quadratic general rotation combination design with Malus micromalus makino as raw material.The results showed that the order of the main factors influencing on the extracting effect was as follows：ethanol concentrationultrasonic treating timeextraction temperaturesolid-liquid ratio.The optimum extraction conditions were that the concentration of ethanol 70%,the ratio of solid to liquid 1：50,extraction at 70℃,ultrasonic time 30min.Under the above mentioned conditions,the total flavonoids yield of Malus micromalus makino was 0.3100%.

关 键 词：海红果 总黄酮 二次通用旋转回归组合设计 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]