蟹味菇总黄酮超声提取工艺研究  

The ultrasonic extraction process of total f lavonoids in Hypsizygus marmoreus

作　　者：黄敏[1] 

机构地区：[1]广东轻工职业技术学院,广州510300

出　　处：《食品科技》2015年第6期237-240,共4页Food Science and Technology

基　　金：广东高校特色调味品工程技术开发中心项目(GCZX-B1103)

摘　　要：研究探讨了蟹味菇总黄酮的超声提取工艺条件,通过单因素与正交试验确定了最佳的提取条件为:料液比1:40,使用75%乙醇作为溶剂,在70℃下超声破碎4次,每次20 min,此提取条件下得到的总黄酮含量为0.061%。超声提取工艺各因素影响由大到小的顺序为超声时间>乙醇浓度=料液比>超声次数,不同的乙醇浓度、料液比、超声时间对总黄酮的提取量均有显著的差异。The conditions of ultrasonic extraction of total flavonoids in Hypsizygus marmoreus were investigated in this study. The optimized condition of extraction of total flavonoids was examined through single factor test and orthogonal design. The most optimal extracting process was ultrasonic extraction four times with 40 times of 75% ethanol under 70 % by 20 minutes each time. Under this condition, the amount of the total flavonoids of the extract was 0.061%. The effeCt level of each factor in ultrasonic extraction process is ultrasonic time〉ethanol concentration =solid-liquid ratio〉ultrasonic frequency. There is a significant difference of total flavonoids under the different ethanol concentration, solid-liquid ratio, ultrasonic time.

关 键 词：蟹味菇 总黄酮 超声提取 正交试验 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]