柳蒿芽总多酚的提取及其工艺优化的研究  

Extraction of total polyphenols from artemisia integrifolia L. and optimization of its technology

作　　者：佟健 王凯 孙瑞彤 崔艳艳 Tong Jian;Wang Kai;Sun Ruitong;Cui Yanyan(College of Food Science and Engineering,Tonghua Normal College,Tonghua 134000;Jilin Changbai Mountain edible plant resources development engineering center,Tonghua 134000)

机构地区：[1]通化师范学院食品科学与工程学院,通化134000 [2]吉林省长白山食用植物资源开发工程中心,通化134000

出　　处：《粮食与食品工业》2023年第1期19-21,27,共4页Cereal & Food Industry

基　　金：通化师范学院非师范专业学生创新训练项目“柳蒿芽多酚的提取、纯化及其结构表征”(项目编号:CS2021093)。

摘　　要：本试验采用超声波辅助溶剂提取法提取了柳蒿芽总多酚,通过单因素实验探究了料液比、乙醇浓度、超声时间、超声功率这四个因素对总多酚得率的影响,并利用正交试验优化确定了柳蒿芽总多酚得最佳提取条件。结果表明:在料液比(mg/L)1∶30,乙醇浓度80%、超声时间30 min、超声功率300 W条件下,总酚得率最大为5.247%,该提取工艺操作简便,安全可靠。In this experiment, ultrasonic assisted solvent extraction method was used to extract the total polyphenols from artemisia integrifolia L., and the single factor experiment was used to explore the influence of the ratio of material to liquid, ethanol concentration, ultrasonic time, and ultrasonic power on the total polyphenol yield, and the orthogonal experiment was used to optimize the extraction conditions of total polyphenols from Artemisia Integrifolia L. The results showed that the maximum yield of total phenol was 5.247 mg/g under the conditions of material liquid ratio 1∶30 mg/L, ethanol concentration 80%, ultrasonic time 30min and ultrasonic power 300 W. The extraction process was simple, safe and reliable.

关 键 词：柳蒿芽总多酚 正交试验 提取工艺 

分 类 号：TS201[轻工技术与工程—食品科学]