超声强化提取橄榄叶中药用有效成分的研究  

Research of using ultrasound to intensify extraction officinal components from olive leaves

作　　者：刘玉红 

机构地区：[1]佛山新奕企业管理咨询有限公司,广东佛山528305

出　　处：《食品工程》2015年第3期21-24,共4页Food Engineering

摘　　要：研究了超声强化溶剂对橄榄叶中黄酮类抗氧化物质的提取过程,考察了提取时间、提取温度、超声功率、超声频率、提取次数和超声作用方式等因素对黄酮得率的影响,确定了最佳的提取条件为:提取时间40 min,提取温度60℃,超声功率160 W,超声频率25 k Hz,连续超声方式提取1次。通过抗氧化性比较,表明黄酮提取液的抗氧化性优于BHT和BHA,是一种较好的天然抗氧化剂。Using ultrasound to intensify the flavonoids antioxidants extraction from olive leaves is studied in this paper.The effects of different factors, including ultrasound extraction time, ultrasound power, extraction temperature, ultrasound frequency and the reiterant extractions, are investigated. The optimal conditions of the extraction process were determinate, which were 40 min extracting time, 60 ℃ extracting temperature, 25 k Hz ultrasonic frequency, 160 W ultrasonic power and 1 continuous way of ultrasonic extraction. At the same time, the comparing experiments have shown that the antioxidation activity of the extracted flavonoids is better than BHT and BHA.

关 键 词：超声 强化提取 橄榄叶 黄酮 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]