珍珠花生壳总黄酮提取工艺的优化研究  

Optimization of extraction process of total flavonoids in pearl peanut shell

作　　者：谭沙[1] 李刚凤[1] 刘林[1] 唐红[2] 

机构地区：[1]铜仁学院生物与农林工程学院,贵州铜仁554300 [2]铜仁学院材料与化学工程学院,贵州铜仁554300

出　　处：《中国酿造》2014年第10期109-112,共4页China Brewing

基　　金：梵净山特色动植物资源重点实验室(黔教合KY字[2011]005);梵净山特色动植物资源保护与利用创新人才团队(黔教合人才团队字[2012]08号)

摘　　要：为获取珍珠花生壳黄酮提取的最佳工艺条件,比较乙醇、乙酸乙酯、丙酮的提取效果,选择乙醇作为提取溶剂;比较回流提取法、微波提取法、超声提取法的提取效果,选择微波法为提取方法;在单因素试验基础上,采用正交试验设计确定珍珠花生壳总黄酮的最佳提取工艺条件为提取时间9 min、固液比1∶20(g∶mL)、乙醇体积分数50%。在此最佳条件下,总黄酮提取量为10.08 mg/g。In order to obtain the optimal process condition of flavonoids extraction from pearl peanut shell, extraction solvent of methanol, ethyl acetate, and acetone were compared and the result showed that methanol was the optimal solvent. Then extraction methods of refluxing, microwave extraction and ultrasonic treatment method were compared, and result showed that microwave was the optimal extraction method. On the basis of single factor experiment, orthogonal experimental design was conducted to obtain the optimal proces parameter for flavonoids extraetion. The optimal extraction process was as follows： extraction time 9 min, solid to liquid ratio 1∶20（g∶ml）, ethanol concentration 50%. Under this condition, the flavonoid yield was 10.08 mg/g.

关 键 词：花生壳 黄酮 提取工艺 

分 类 号：TS209[轻工技术与工程—食品科学]