葛根总黄酮的水提工艺优化研究  

Study on Optimization of Water Extraction Process of Total Flavonoids from Pueraria lobata

作　　者：张国栋[1,2] 王晓彤 聂文娟 黄武军 徐向荣 ZHANG Guodong;WANG Xiaotong;NIE Wenjuan;HUANG Wujun;XU Xiangrong(Jiangxi Agricultural Engineering Vocational College,Zhangshu,Jiangxi 331200,China;Jiangxi Renren Health Industry Limited,Zhangshu,Jiangxi 331200,China;Renhe Group,Zhangshu,Jiangxi 331200,China)

机构地区：[1]江西农业工程职业学院,江西樟树331200 [2]江西仁仁健康产业有限公司,江西樟树331200 [3]仁和集团发展有限公司,江西樟树331200

出　　处：《农产品加工》2023年第17期44-46,49,共4页Farm Products Processing

基　　金：国家重点研发计划重点专项“中药材大品种——葛(葛根、粉葛)的开发”(2017YFC1702905)。

摘　　要：以柴葛根为原料,采用水提的方法,以总黄酮为指标,对葛根总黄酮的提取工艺进行单因素试验和正交优化试验。单因素试验确定了提取时间、葛根颗粒大小、料液比为正交试验的影响因素,正交试验结果表明,在提取时间为100 min,料液比1∶25,葛根颗粒大小0.25 cm条件下,葛根总黄酮的质量浓度最高,达到1.27 mg/mL。Taking Pueraria lobata(Willd.)as material,total flavonoids and puerarin as the indexes,extraction of total flavonoids by water was studied with single factor experiment and orthogonal optimization experiment.The single factor experiment determined that extraction time,particle size of Pueraria lobata and liquid ratio were the influencing factors of the orthogonal experiment.Orthogonal optimization experiment results showed that extraction rate of total flavonoids from Pueraria lobata was the highest when extraction time was 100 min,material liquid ratio was 1∶25,and particle size of Pueraria lobata was 0.25 cm,reaching 1.27 mg/mL.

关 键 词：葛根 总黄酮 水提法 正交试验 

分 类 号：TS201.2[轻工技术与工程—食品科学]