茭白中黄酮类物质的提取工艺优化研究  

Optimization of Extraction Technology of Flavonoids from Zizania latifolia

作　　者：何莉萍[1] 王紫欣 张泽英[1] 黄爱妮[1] 李丽[1] 高维[1] HE Liping;WANG Zixin;ZHANG Zeying;HUANG Aini;LI Li;GAO Wei(College of Urban Construction,Wuhan Institute of Technology,Wuhan,Hubei 430065,China)

机构地区：[1]武昌工学院城市建设学院,湖北武汉430065

出　　处：《农产品加工》2020年第22期29-31,34,共4页Farm Products Processing

基　　金：武昌工学院校级科研研究项目(2017KY05)。

摘　　要：茭白是我国第二大水生蔬菜,但其加工程度不高,且新鲜茭白储存期较短,易造成浪费。采用超声波辅助法提取茭白中黄酮类物质,通过单因素试验和正交设计分析乙醇体积分数、料液比、超声时间、超声温度、超声功率对茭白中黄酮提取率的影响。结果表明,超声波辅助法提取茭白黄酮的最佳工艺条件为乙醇体积分数70%,料液比1∶25(W∶V),超声时间30 min,超声温度60℃,超声功率450 W,黄酮类物质得率为0.532%。Zizania latifolia is the second largest aquatic vegetable in China,but its processing level is not high,and fresh water bamboo has a short storage period,which is easy to be wasted.The effects of ethanol concentration,solid-liquid ratio,ultrasonic time,ultrasonic temperature and ultrasonic power on the extraction rate of flavonoids from Zizania latifolia were analyzed by single factor and orthogonal design.The results showed that the optimum conditions of ultrasonic assisted extraction of flavonoids from Zizania latifolia were as follows:ethanol concentration 70%,solid-liquid ratio 1∶25(W∶V),ultrasonic time 30 min,ultrasonic temperature 60℃,ultrasonic power 450 W,and the yield was 0.532%.

关 键 词：茭白 黄酮 提取工艺优化 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]