超声波辅助提取杭白菊总黄酮工艺条件的优化  

Optimization of Ultrasonic-Assisted Extraction of Total Flavonoids in Chrysanthemum

作　　者：高红 王书琪 孔晓妍 郭黎媛 GAO Hong;WANG Shuqi;KONG Xiaoyan;GUO Liyuan(Technical Center of Xinghuacun Fenjiu Distillery Co. Ltd., Fenyang, Shanxi 032205, China)

机构地区：[1]山西杏花村汾酒厂股份有限公司技术中心

出　　处：《酿酒科技》2019年第8期65-68,共4页Liquor-Making Science & Technology

摘　　要：杭白菊香气愉悦,在酒中呈现度高,是配制酒研发的重点关注对象。为了展开进一步研究,选取总黄酮指标对杭白菊进行功能验证。采用正交实验通过超声波提取筛选最佳工艺参数,即乙醇浓度70%vol,料液比1∶20,提取时间90min,提取温度50℃。Chrysanthemum is always the research focus in the development of liqueur due to its pleasant aroma and high presentation. For further research and development, the index of total flavonoids was selected to verify the functions of chrysanthemum. The ultrasonic- assisted extraction of total flavonoids was optimized by orthogonal experiment as follows: ethanol content was 70 %vol, the ratio of materials to liquid was 1∶20, extracting time was 90min, and extraction temperature was at 50 ℃.

关 键 词：杭白菊 总黄酮 超声波辅助提取 正交实验 

分 类 号：TS262.8[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]