超声波辅助提取人参果叶黄酮工艺研究  

Study on Extraction of Flavonoids from Solanum muricatum Leaf by Ultrasonic

作　　者：王顺新[1] 牟德华[2] 王小伟[1] 

机构地区：[1]河北女子职业技术学院,石家庄050091 [2]河北科技大学生物工程学院,石家庄050000

出　　处：《食品工业》2016年第5期68-70,共3页The Food Industry

基　　金：河北省教育厅自然科学项目(Z2015154)

摘　　要：试验以人参果叶为原料,研究人参果叶黄酮的提取工艺。研究结果表明:人参果叶黄酮提取最佳工艺条件为超声时间为55 min,超声功率为320 W,甲醇质量分数为80%,料液比为1︰20(g/m L),所得人参果叶黄酮类化合物的提取率为1.39%。The experiment mainly discussed the extraction technology of flavonoids from Solanum muricatum leaf by ultrasonic. The optimum extraction conditions of lavonoids from Solanum muricatum leaf by ultrasonic were determined, such as ultrasonic time for 55 min, ultrasonic frequency for 320 W, methanol concentration for 80%, material to solution ratio for 1：20（g/m L）. The flavonoids from Solanum muricatum leaf by ultrasonic under the condition was1.39%.

关 键 词：人参果叶 黄酮化合物 超声 提取 

分 类 号：TS209[轻工技术与工程—食品科学]