加压提取槐米黄酮的动力学研究  

Dynamic on the pressurized extraction of flavonoids from Sophora japonica L.

作　　者：张娣[1] 赵文英[1] 戎晋华[1] 朱庆书[1] 

机构地区：[1]青岛科技大学化工学院,青岛266042

出　　处：《食品科技》2014年第4期191-194,共4页Food Science and Technology

基　　金：山东省中青年科学家科研奖励基金项目(BS2009SW033);青岛科技大学科研启动基金项目(qust20071217)

摘　　要：采用加压提取法提取中药槐米中的黄酮类成分,以提取率为指标,考察不同温度下槐米黄酮提取率随时间变化的规律。结果表明,升温阶段的提取动力学模型为ln(C∞/C∞-Ct)=kt+ln(C∞/C∞-C0)在恒温阶段,提取动力学符合1-2/3α-(1-α)1/3=k2t,根据阿伦尼乌斯方程得出升温和恒温阶段的提取活化能分别为-214.76、-516.26 kJ/mol。Pressurized extraction was used to extract the flavonoids from Sophora japonica L, the extraction ratio was choosed as the index, and the extraction rate varies with time under different extraction temperatures was investigated. The result shows that in the heating stage, the extraction kinetics model is and 1-2/3α-（1-α）1/3=k2t in the constant temperature stage. The activation energy of extraction process for heating and constant temperature stages are respectively -214.76 kJ/mol and -516.26 kJ/mol based on the Arrhenius equation.

关 键 词：加压提取 槐米 黄酮 动力学 

分 类 号：R284.2[医药卫生—中药学]