河北大枣总黄酮的提取工艺  

Extraction of Total Flavonoids from Hebei Jujube

作　　者：田秀红[1] 田文轩 张慧姣[3] 闫峰[1] 高文玲[3] 黎梅[3] 

机构地区：[1]河北师范大学旅游学院,河北石家庄050024 [2]石家庄以岭药业股份有限公司,河北石家庄050035 [3]河北师范大学化学与材料科学学院,河北石家庄050024

出　　处：《食品研究与开发》2014年第13期24-26,共3页Food Research and Development

基　　金：河北省科学技术研究与发展计划项目(10221003D)

摘　　要：采用超声波提取法、常温浸泡法、水浴加热法和微波提取法四种方法提取大枣的总黄酮。探讨大枣总黄酮的最佳提取工艺。大枣的总黄酮含量采用紫外分光光度法检测。用超声波提取法,在温度为50℃时提取的总黄酮含量最高,为2.176 mg/g;微波提取(90 s)次之,为1.144 mg/g;70℃水浴加热的提取率为0.823 0 mg/g;常温浸取含量最低,为0.471 3 mg/g。结果表明超声波辅助是提取大枣总黄酮的有效方法。In this paper, total flavonoids was obtained from fructus jujubae with the ultrasound-assisted extraction, the normal temperature immersion method, the water bath heating and the microwave extraction process respectively. The optimal extraction technology was investigated with UV-Vis.detection. The yield of total flavonoids by ultrasound （50℃）, microwave, the normal temperature immersion method and hot water bath （70℃） was 2.176 mg/g, 1.144 mg/g, 0.823 0 mg/g and 0.471 3 mg/g, respectively. The results indicated that the ultrasound-assisted extraction is a very useful method for the extraction of total flavonoids from fructus jujubae.

关 键 词：大枣 总黄酮 超声波法 常温浸泡法 水浴加热法 微波法 

分 类 号：TQ461[化学工程—制药化工]