首页 | 本学科首页   官方微博 | 高级检索  
     检索      

苦荞麦麸皮黄酮类化合物在微波辅助提取过程中的动态变化
引用本文:杜敏华,王庆林.苦荞麦麸皮黄酮类化合物在微波辅助提取过程中的动态变化[J].华中农业大学学报,2008,27(4).
作者姓名:杜敏华  王庆林
作者单位:南阳师范学院生命科学与技术学院,南阳,473061
摘    要:利用HPLC-UV和HPLC-ESI-MSn技术,测定了苦荞麦麸皮中黄酮类化合物在微波辅助常压和高压提取过程中化学组分的动态变化,观察提取压力和提取时间对其化学组分的影响.结果表明,在提取压力超过400 kPa时芦丁开始失去1个芸香糖转化为槲皮素;随着微波照射时间的延长,芦丁、表儿茶素和槲皮素提取产率先增加,而后下降;提取压力越大,提取速率越快,分解的速度也越快,达到最高提取产率的时间越短.

关 键 词:苦养麦麸皮  微波辅助提取  黄酮类化合物

Studies on the Chemical Change in the Process of Microwave-Assisted Extraction of Flavonoids from Tartary Buckwheat Bran
DU Min-hua WANG Qing-lin.Studies on the Chemical Change in the Process of Microwave-Assisted Extraction of Flavonoids from Tartary Buckwheat Bran[J].Journal of Huazhong Agricultural University,2008,27(4).
Authors:DU Min-hua WANG Qing-lin
Institution:College of Life Science and Technology;Nanyang Normal University;Nanyang 473061;China
Abstract:In the process of normal pressure and high pressure microwave-assisted extraction,the chemical composition changes of the flavonoids from tartary buckwheat bran were studied by HPLC-UV and HPLC-ESI-MSn.The influences of pressure and microwave-assisted extraction time on the chemical composition changes were investigated.The experimental results demonstrate that rutin in the extract can be partly decomposed when pressure is over 400 kPa,as a result the content of quercetin increases with the loss of rutinosy...
Keywords:tartary buckwheat bran  microwave-assisted extraction  flavonoids  
本文献已被 CNKI 维普 万方数据 等数据库收录!
点击此处可从《华中农业大学学报》浏览原始摘要信息
点击此处可从《华中农业大学学报》下载免费的PDF全文
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号