芦蒿叶中黄酮类化合物的纯化及其营养饼干的研制  

Purificationof flavonoids from Artemisia selengensis leaves and prepareation bake healthy biscuits with the flavonoids

作　　者：卢永翎[1] 王晨[1] 梁玉理 朱坤[1] 朱潇仪 郭红梅 吕丽爽[1] LU Yong-ling;WANG Chen;LIANG Yu-li;ZHU Kun;ZHU Xiao-yi;GUO Hong-mei;LU Li-shuang(Oinling College, Nanjing Normal University, Nanjing , Jiangsu 210097, China)

机构地区：[1]南京师范大学金陵女子学院,江苏南京210097

出　　处：《食品与机械》2017年第9期178-181,共4页Food and Machinery

基　　金：国家自然科学基金资助项目(编号:31571783)

摘　　要：以吸附率和解吸附率为评价指标,从16种树脂里筛选出富集芦蒿叶中黄酮类化合物效果最佳的NKA-2型树脂,进而选择NKA-2型树脂柱对不同浓度乙醇的解吸液进行考察。结果表明,20%乙醇洗脱组分中黄酮类化合物得率和纯度最高,分别为38.56%和67.80%。将该组分芦蒿叶提取物加入面粉中制备出芦蒿营养饼干,通过探讨饼干配方及生产工艺确定2种不同口味饼干的最佳配方。Flavonoids from Artemisia selengensis leaves were enriched by macro-porous resin NKA-2 that was chosen by comparing the static adsorption and desorption properties among 16 kinds of resins.As a result,the peak yield and purity of flavonoids can reach 38.56%and 67.80%respectively,when using 20%ethanol as eluent.Those natural extractions gained from Artemisia selengensis leaves were added into flour to produce a kind of healthy biscuits,and this study would further determine the optimal formula of those healthy biscuits with two different flavors by exploring biscuit recipes and producing processes.

关 键 词：大孔吸附树脂 芦蒿 黄酮类化合物 饼干 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]