麦胚中黄酮的提取新工艺研究  

Studies on the Extraction of the Total Flavonoids in Wheat Germ

作　　者：翟爱华[1] 马莺[2] 张丽萍[1] 刘恒芝[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《粮食与饲料工业》2004年第6期21-23,共3页Cereal & Feed Industry

摘　　要：研究了利用乙醇提取麦胚黄酮及利用微波辅助萃取的方法提高麦胚黄酮的提取率。结果表明:通过单因素试验和正交试验,确定乙醇提取麦胚黄酮的最佳条件为:以80%乙醇按照固液比1∶25,于80℃条件下提取2次,共5h,麦胚黄酮提取率达到80%以上。微波处理3min,提取时间较常规方法缩短一半,提取率有很大提高。The technology for extracting the total flavonoids in wheat germ with alcohol and the method for improving the extraction yield of the total flavonoids in wheat germ by means of microwave assisted extraction were studied. Through single-factor and orthogonal experiments, the optimum working conditions for extracting the total flavonoids in wheat germ with alcohol were found to be: temperature 80℃, the ratio of wheat germ to 80% alcohol 1∶25, 2 passages required, total duration 5 h. The extraction rate of the total flavonoids in wheat germ was up to 80%. Time required by microwave treatment was 3 min, a half shorter than that of the conventional method, whereas with much higher extraction yield.

关 键 词：麦胚 黄酮 乙醇 提取 微波 食品 

分 类 号：TQ28[化学工程—有机化工]