| 荠菜中黄酮类化合物提取工艺的研究 |
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| 引用本文： | 王璐,田歌,常霞,郭黄萍,韩玉虎,郝国伟,张晓伟. 荠菜中黄酮类化合物提取工艺的研究[J]. 山西农业大学学报(自然科学版), 2010, 30(4) |
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| 作者姓名： | 王璐 田歌 常霞 郭黄萍 韩玉虎 郝国伟 张晓伟 |
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| 作者单位： | 1. 山西省农科院,果树研究所,山西,太谷,030815
2. 山西农业大学,食品科学与工程学院,山西,太谷,030801 |
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| 摘 要： | 野生荠菜黄酮含量较高,但因其采收季节短,无法充分利用其自然资源,本文旨在采收季节,大量采收,将其烘干、贮存,并对其黄酮类化合物进行提取,在他人研究的基础上,只用乙醇做提取溶剂,对其影响因素、乙醇浓度、提取温度、提取时间、料液比进行单因素实验,在单因素基础上进行正交实验设计,筛选出最佳提取条件及提取工艺。结果表明:其提取条件为乙醇浓度85%,提取温度80℃,料液比20∶1,浸提时间1 h提取效果最佳。
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| 关 键 词： | 荠菜 提取 黄酮类化合物 正交试验 |
Optimization of Flavonoids Extracting Process from Shepherdspurse |
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| WANG Lu,TIAN Ge,CHANG Xia,GUO Huang-ping,HAN Yu-hu,HAO Guo-wei,ZHANG Xiao-wei. Optimization of Flavonoids Extracting Process from Shepherdspurse[J]. Journal of Shanxi Agricultural University(Nature Science Edition), 2010, 30(4) |
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| Authors: | WANG Lu TIAN Ge CHANG Xia GUO Huang-ping HAN Yu-hu HAO Guo-wei ZHANG Xiao-wei |
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| Abstract: | To broaden the usage of herb shepherdspurse,the optimum flavonoids extracting condition from the plant were investigated.Single-factor and orthogonal experimental designs were employed to select the best extracting temperature,incubating time,the optimal ethanol concentration and the ratio of material and solvent.The optimized conditions for flavonoids extraction were soaking the dried shepherdspurse in 20 times(w/v)85% ethanol(v/v),incubating 1 hr at 80℃ |
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| Keywords: | Shepherdspurse Extraction Flavonoids Orthogonal experiment |
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