响应面法优化酸枣叶中总黄酮提取工艺及其不同品种不同部位含量差异分析  

Optimization of total flavonoids extraction process from jujube leaves by response surface methodology and analysis of differences in content among different varieties and parts

作　　者：谢佳瑶 朱慧慧 闫璐娜 张佳明 杜进民[1] XIE Jia-yao;ZHU Hui-hui;YAN Lu-na;ZHANG Jia-ming;DU Jin-min(College of Food Science and Biology,University of Science and Technology of Hebei,Shijiazhuang 050000,Hebei,China;Hebei a Lot of Trees Health Industry Development Co.,Ltd.,Shijiazhuang 050000,Hebei,China)

机构地区：[1]河北科技大学食品与生物学院,河北石家庄050000 [2]河北好多树健康产业发展有限公司,河北石家庄050000

出　　处：《粮食与油脂》2024年第9期124-128,共5页Cereals & Oils

基　　金：河北省自然科学基金项目(V1672219825210)。

摘　　要：以赞皇县反向嫁接的酸枣叶为原料,通过单因素试验和响应面法优化嫁接酸枣叶总黄酮的提取工艺,并对不同品种酸枣不同部位的总黄酮含量进行测定。结果表明:嫁接酸枣叶总黄酮的最优提取工艺为提取时间20 min、提取温度46℃、乙醇体积分数72%、料液比1∶27(g/mL)。在此条件下,总黄酮含量为10.79 mg/g。不同品种相同部位中总黄酮含量显著差异(P<0.05),其中嫁接酸枣各个部位的总黄酮含量均为最高。Taking Zanhuang County reverse grafted jujube leaves as raw material,the extraction process of total flavonoids from grafted jujube leaves was optimized by single factor experiments and response surface methodology.The contents of total flavonoids in different parts and varieties were determined.The results showed that the optimal extraction process of total flavonoids from grafted jujube leaves was extraction time 20 min,extraction temperature 46℃,ethanol volume fraction 72%,solid liquid ratio 1∶27(g/mL).Under the conditions,the content of total flavonoids was 10.79 mg/g.The content of total flavonoids in the same part of different varieties was significantly different(P<0.05),and the total flavonoids content in each part of the grafted jujube was the highest.

关 键 词：反向嫁接酸枣 叶 果肉 种仁 总黄酮 

分 类 号：TS201.1[轻工技术与工程—食品科学]