超声波辅助乙醇提取金针菇中总黄酮工艺研究  

Optimizing the ultrasonic-assisted extraction of fl avonoids from Flammulina velutipes by orthogonal design

作　　者：陈贵堂[1] 汤静[2] 綦国红[1] 杨志萍[1] 程抒劼[1] 赵立艳[2] 

机构地区：[1]中国药科大学工学院,南京210009 [2]南京农业大学食品科技学院,南京210095

出　　处：《食品科技》2016年第6期212-215,共4页Food Science and Technology

基　　金："十二五"国家科技计划课题(2012BAD36B02)

摘　　要：采用超声波-乙醇法通过单因素及正交实验研究提取金针菇中总黄酮的工艺条件,并与传统醇提法进行比较。结果表明,乙醇浓度对金针菇中总黄酮提取率的影响最为显著,其次为料液比、超声功率和超声时间,最佳工艺条件为乙醇浓度70%、超声时间为50 min、超声功率为500 W、料液比1:40,在此条件下金针菇总黄酮得率达6.09 mg/g,与传统醇提法相比,总黄酮得率提高了91.5%。To optimize the techniques for ultrasonic-assisted extraction of flavonoids from Flammulina velutipes. The effects of solid-solvent ratio, ethanol concentration, ultrasonic time, and ultrasonic power on extraction rate of flavonoids investigated by the single factor experiments, and the extraction technology is optimized by using the orthogonal experiment. The results showed that the four factors＇ influence to the extraction ratio of flavonoids was： solvent-solid ratioextraction temperature extraction timeextraction solid p H; factors to the extraction ratio of polysaccharides was： ethanol concentrationsolid-liquid ratioultrasonic timeultrasonic power. The optimium conditions were as fellows： the ethanol concentration 70%, solid-liquid ratio was 1：40, ultrasonic time 50 min and ultrasonic power is 500 W, under these onditions, the extraction ratio of flavonoids is 6.09 mg/g. And compared with the traditional ethanol extraction, the yield of total flavonoids was increased by 91.5%.

关 键 词：超声波 乙醇 金针菇 黄酮 

分 类 号：TS201.4[轻工技术与工程—食品科学]