超声波法提取甜荞麦壳中黄酮类化合物的工艺研究  

Study on ultrasonic wave extraction technology of flavonoids from the common buckwheat shells

作　　者：宋小利[1] 高立国[1] 刘华[1] 

机构地区：[1]榆林学院化学与化工学院,陕西榆林719000

出　　处：《应用化工》2013年第5期857-859,共3页Applied Chemical Industry

基　　金：陕西省教育厅科学研究计划项目资助(2010JK926);榆林市科技局项目(Ng09-1-04)

摘　　要：采用响应曲面法(RSM)优化了陕北甜荞麦壳中黄酮类化合物的提取工艺。采用硝酸铝比色法,以芦丁为对照品用分光光度法测定了提取样品中黄酮类化合物的含量。超声波提取的最佳提取工艺条件为:乙醇体积分数63.73%,料液比1∶21.77,提取温度75℃,提取时间1 h。在上述条件下测得陕北定边县甜荞麦壳中黄酮类化合物的含量为1.03%。The extraction technology of flavonoids from North Shaanxi common buckwheat shells was evaluated by response surface method （RSM）. The flavonoid content in buckwheat shells was researched by colorimetry with Al（ NO3 ）3 ,and by ultraviolet spectrophotometry with rutin as standard control. The optimum conditions of the supersonic extraction is 63.73% alcohol as solvent whose rate to buckwheat is 1 ： 21.77 at 75 ℃ for 1 h. The content of flavones in buckwheat shells in Yulin Dingbian is 1.03%.

关 键 词：甜荞麦壳 黄酮类化合物 超声波提取法 提取工艺 

分 类 号：TQ28[化学工程—有机化工] O641[理学—物理化学]