正交试验优化黑米黄酮的提取工艺  

Optimization of Extraction Technology of Flavonoids from Black Rice by Orthogonal Test

作　　者：刘丽珍 刘建霞[1,2] 刘文英 米智[1,2] 车锋 田计军[1] IU Li-zhen;LIU Jian-xia;LIU Wen-ying;MI Zhi;CHE Feng;TIAN Ji-jun(College of Life Science,Shanxi Datong University,Datong 037009,China;Applied Biotechnology Institute,Shanxi Datong University,Datong 037009,China)

机构地区：[1]山西大同大学生命科学学院,山西大同037009 [2]山西大同大学应用生物技术研究所,山西大同037009

出　　处：《中国调味品》2020年第12期165-167,178,共4页China Condiment

基　　金：山西省应用基础研究计划项目(201801D221324);山西省高等学校科技创新项目(2019L0760)。

摘　　要：为了优化黑米黄酮提取的最佳条件,采用索式提取法结合单因素试验、正交试验研究了乙醇浓度、液料比、回流时间和提取次数4个因素对黑米黄酮提取率的影响。结果表明:在乙醇浓度50%、液料比30∶1、回流时间1.5 h和提取4次的条件下,黑米黄酮的提取率达到最高值,为5.71%,该试验结果为黑米黄酮的后续研究提供了理论依据。In order to optimize the best extraction conditions of flavonoids from black rice,soxhlet extraction method,single factor test and orthogonal test are used to study the effects of ethanol concentration,liquid-to-solid ratio,reflux time and extraction times on the extraction rate of flavonoids from black rice.The results show that when the ethanol concentration is 50%,the ratio of liquid to solid is 30∶1,the reflux time is 1.5 h,the extraction times is 4 times,the extraction rate of flavonoids from black rice reaches the highest value of 5.71%.The experimental results have provided a theoretical basis for the following study on flavonoids in black rice.

关 键 词：黑米 黄酮 提取工艺 正交试验 

分 类 号：TS201.1[轻工技术与工程—食品科学]