超声辅助萃取法提取米糠中总黄酮的工艺研究  

Ultrasonic-assisted Extraction Process of Flavones from Rice Bran

作　　者：张珊珊[1] 朱文娴[1] 周相玲[1] 靳超[1] 

机构地区：[1]空军勤务学院,江苏徐州221000

出　　处：《粮油加工（电子版）》2015年第1期37-40,共4页Machinery for Cereals Oil and Food Processing Main Contents

摘　　要：研究了超声辅助萃取法提取米糠中黄酮的工艺。通过单因素试验确定了影响总黄酮得率的主要因素及其最佳水平范围。通过正交试验确定了最佳萃取条件。结果表明:用物料比为1∶20(原料质量比溶剂体积比)80%的乙醇,在70℃、500W的超声强度下萃取125min,可以使总黄酮得率达到1.5%。Ultrasonic-assisted extraction process of flavones from rice bran was studied. Main influence factors of flavones extracts were confirmed by single factor analysis. And optimum conditions were confirmed by orthogonal test. Results showed that flavones extraction efficiency was 1.5% when proportion of stuff mass was 1：20, ethanol volume was 80%, last extraction time was 125 min, temperature was 70℃ and power of ultrasonic was 500W.

关 键 词：米糠 超声 总黄酮 提取 

分 类 号：TQ450.7[化学工程—农药化工]