中华苦荬菜总黄酮超声提取工艺研究及不同干燥方法对其得率的影响  

Optimum extracting technology of totals flavonoids for Ixeris chinensis and the effect of drying methods on extraction rate

作　　者：石同同 韩丽萍 陈莹莹[3] 王颉[1] 孙剑锋[1] 赵雪聪 张玉芬[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]唐山市曹妃甸区湿地和鸟类省级自然保护管理处,河北唐山063299 [3]河北农业大学园艺学院,河北保定071000

出　　处：《食品工业科技》2013年第24期240-243,247,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(31071580)

摘　　要：对50℃烘干的中华苦荬菜总黄酮化合物进行了超声提取工艺的研究,在单因素的基础上,通过L9(34)正交实验探讨了乙醇浓度、超声提取时间以及料液比对中华苦荬菜总黄酮得率的影响。结果表明:料液比对中华苦荬菜总黄酮得率有极显著影响(p<0.01),在乙醇浓度为60%,料液比为1∶20(g/mL),超声时间60min条件下,总黄酮得率为1.34%。在最佳提取条件下分别对真空冷冻干燥、红外干燥、自然阴干、烘干及自然晒干的中华苦荬菜进行提取并测定,实验结果表明最真空冷冻干燥的中华苦荬菜总黄酮得率高,为3.75%,而晒干的中华苦荬菜总黄酮得率最低,为0.74%,干燥效果依次为冻干>红外干燥>阴干>烘干>晒干。Ultrasonic extraction the total flavonoids of Ixeris chinensis compound on 50℃ drying,on the basis of the single factor, then through the L9（34） orthogonal test, studied the effects of ethanol concentration, processing time and material-liquid ratio effects of total flavonoids of Ixeris chinensis extraction rate. Results showed that the material-liquid ratio on the extraction rate of total fiavonoids of Ixeris chinensis had a significant effect （p〈0.01）. The optimum extraction condition on the ethanol concentration was 60%,ratio of solid to liquid was 1：20（g/mL） under the conditions of ultrasonic extraction of total flavonoids,when the time was 60min,the extraction rate of Ixeris Chinensis was 1.34%. Then it was studied the optimum extraction conditions of vacuum freeze drying,infrared drying,natural shade,drying and natural drying total flavonoids of Ixeris chinensis in the determination of rate,the results showed that the extraction rate of the vacuum freeze drying Ixeris chinensis total flavonoids was high to 3.75% ,the dry in the sun Ixeris chinensis yield of total flavonoids was low to 0.74% ,the drying effect was freeze drying〉infrared drying〉dry in the shade〉dying〉dry under the sun,

关 键 词：中华苦荬菜 总黄酮 干燥方法 超声提取 

分 类 号：TS201[轻工技术与工程—食品科学]