枸杞总黄酮提取工艺优化及不同年份枸杞总黄酮含量测定  

Extraction Process Optimization and Determination of Total Flavonoids in Chinese Wolfberry in Different Years

作　　者：刘元林[1] 龙鸣 田晓静[1] 张福梅[2] 陈士恩[1] 马忠仁[1,2] NuruI Izza Nordin LIU Yuan-lin;LONG Ming;TIAN Xiao-jing;ZHANG Fu-mei;CHEN Shi-en;MA Zhong-ren(College of life science and Engineering,Northwest Minzu University,Lanzhou 730124,China;Biomedical Research Center,Northwest Minzu University,Lanzhou 730030,China)

机构地区：[1]西北民族大学生命科学与工程学院,甘肃兰州730124 [2]西北民族大学生物医学研究中心中国-马来西亚国家联合实验室,甘肃兰州730030 [3]Industrial Biotechnology Research Centre,SIRIM Berhad,1 Persiaran Dato' Menteri,Section2, 40700 Shah Alam,Selangor,Malaysia

出　　处：《西北民族大学学报（自然科学版）》2019年第3期70-75,共6页Journal of Northwest Minzu University(Natural Science)

基　　金：科技部援助项目(KY201501005);甘肃省自然科学基金项目(18JR3RA371);甘肃省科技计划资助项目(17YF1 WA166)

摘　　要：为探究枸杞贮藏过程中总黄酮含量变化规律,以枸杞总黄酮提取率为指标,采用单因素实验研究浸提温度、乙醇体积分数、料液比和提取时间4因素对枸杞总黄酮提取率的影响,设计正交试验优化提取工艺,并在优化条件下研究不同年份枸杞总黄酮含量及理化指标间的差异.结果发现,最佳提取工艺参数即浸提温度70℃、乙醇体积分数80%、料液比1∶15g/mL、提取时间2.5h、提取次数为2次.在此条件下,发现枸杞总黄酮含量随贮藏时间延长而呈现下降的变化趋势,这为枸杞总黄酮的开发利用和快速鉴别枸杞新陈提供理论依据.To explore the change rule of medlar content of total flavonoids during the storage process,in this work the medlar flavone extraction rate as the index using the single factor experiment leaching temperature,ethanol volume fraction,and solid-liquid ratio and extraction time the influence of four factors on the medlar flavone extraction yield.The optimum extraction process of orthogonal test was designed,and the differences between total flavonoids content and physicochemical indexes were studied under optimal conditions.The results showed that the optimal extraction process parameters were 70 degrees of extraction temperature,80 percent ethanol volume fraction,1:15(g/mL),2.5(h)extraction time,and 2 extraction times.In this condition,the content of total flavonoids in Lycium barbarum was decreased along with the increase of storage time,which provided a theoretical basis for the development and utilization of the flavonoids in Lycium barbarum.

关 键 词：枸杞 黄酮 工艺优化 生产年份 

分 类 号：TS202.1[轻工技术与工程—食品科学]