河北酸枣总黄酮提取工艺研究  

Study on the Extraction Technology of Total Flavonoids of Hebei Wild Jujube

作　　者：田秀红[1] 黎梅[2] 张慧姣[2] 高文玲[2] 田文轩 

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

出　　处：《食品研究与开发》2015年第13期76-78,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酸枣中的总黄酮,探讨酸枣总黄酮的最佳提取工艺。酸枣的总黄酮含量采用紫外分光光度法检测。用微波提取法、时间为150 s、用水作溶剂时提取的总黄酮含量最高,为2.509 mg/g。结果表明微波辅助是提取酸枣总黄酮的有效方法。To study the best extraction technology of total flavonoids from wild jujube. Using ultrasonic extraction method, room temperature immersion method, water bath heating method and microwave extraction method of four kinds of methods of Extracting Total Flavonoids from jujube. Quantitative determination of total flavonoids from wild jujube by UV spectrophotometry. The highest total flavonoids content was 2.509 mg/g by using microwave extraction in 150 s, water as solvent. The result showed that microwave extraction method was the efficient way to extracting total flavonoids from jujube.

关 键 词：酸枣 总黄酮 超声波法 常温浸泡法 水浴加热法 微波法 

分 类 号：R284[医药卫生—中药学] TQ914.1[医药卫生—中医学]