| 生姜中黄酮类物质的提取 |
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| 引用本文： | 樊琛,刘桂芹,曾庆华,王会,李燕,孙小凡.生姜中黄酮类物质的提取[J].安徽农业科学,2013(29):11846-11847,11903. |
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| 作者姓名： | 樊琛 刘桂芹 曾庆华 王会 李燕 孙小凡 |
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| 作者单位： | 泖城大学农学院,山东聊城252059 |
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| 基金项目： | 聊城大学博士科研启动基（31805）. |
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| 摘 要： | 目的]优化生姜中黄酮类物质的提取工艺。方法]以生姜为原料，通过正交试验探讨了溶剂浓度、料液比、超声提取时间以及提取温度等对生姜提取物总黄酮含量的影响。结果]试验表明，各因素对生姜提取物总黄酮含量的影响大小次序为：料液比、乙醇浓度、提取时间、提取温度，其最优方案为以30％乙醇为浸提溶剂，料液比1：10g／ml，20℃超声提取30min。结论]研究可为生姜的综合利用和深入研究提供理论依据。
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| 关 键 词： | 生姜 总黄酮 超声辅助 |
Extraction of Flavonoids in Ginger |
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| Institution: | FAN Chert et al (Agriculture School of Liaocheng University, Liaocheng, Shandong 252059) |
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| Abstract: | Objective ] To optimize the extraction technique of flavonoids in ginger. Method ] With ginger as raw material, effects of solvents concentration, solid-liquid ratio, ultrasonic extraction time and temperature in total flavonoids in ginger were discussed through orthogonal test. Result] The results showed that the order of influencing is solid-liquid ratio, ethanol concentration, extraction time, temperature. The opti- mize conditions are 30% ethanol as extracting solvent, solid-liquid ratio 1：10 g/ml, 20 ~C ultrasonic extraction 30 min. Conclusion] The study can provide theoretical basis for comprehensive utilization and deeply study of ginger. |
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| Keywords: | Ginger Total flavonoids Ultrasonic-assisted |
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