红薯茎叶中黄酮类化合物的提取工艺  

The extraction of total flavonoids from stem and leaf of sweet potato

作　　者：杜娟[1] 崔瑞峰[1] 

机构地区：[1]安阳工学院生物与食品工程学院,河南安阳455000

出　　处：《食品工程》2013年第3期21-23,47,共4页Food Engineering

摘　　要：以红薯茎叶为原料,对红薯茎叶中黄酮类物质的提取工艺进行了研究。通过单因素试验和L9(34)正交试验,确定了乙醇浸提红薯茎叶中黄酮的最佳工艺条件为:乙醇体积浓度70%,提取温度100℃,料液比1 g∶90 mL,提取时间3 h,此条件下新鲜红薯叶中黄酮提取率可达0.655 mg/g,陈腐红薯叶中黄酮提取率为0.495 mg/g。In the experiment, extraction of total flavonoids in the stem and leaf of sweet potato was studied. On the basis of single factor experiment, a L9 （34） orthogonal test was performed. Results showed that the optimum parameters were as follows： volume fraction of ethanol was 70%, water bath temperature was 100 ℃, solid to liquid ratio was I g ： 90 mL, and extraction time was 3 hour. Flavonoids extraction rate in fresh sweet potato leaf was 0.655 mg / g, and that in stale sweet potato leaf was 0.495 nag / g.

关 键 词：红薯茎叶 黄酮类化合物 提取工艺 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]