| 苦瓜总黄酮提取工艺研究 |
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| 引用本文： | 郭育东,马崇坚,单斌,梁瑞仪. 苦瓜总黄酮提取工艺研究[J]. 安徽农业科学, 2010, 38(12): 6501-6502,6624 |
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| 作者姓名： | 郭育东 马崇坚 单斌 梁瑞仪 |
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| 作者单位： | 1. 韶关学院英东生物工程学院农业科学系,广东韶关,512005
2. 韶关学院英东生物工程学院食品科学与工程系,广东韶关,512005 |
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| 摘 要： | 以乙醇为溶剂回流提取苦瓜总黄酮,通过单因素与正交试验研究提取时间、提取温度、料液比等对苦瓜总黄酮提取率的影响。结果表明,苦瓜总黄酮的最佳提取工艺为：乙醇浓度80%,提取时间2h,提取温度70℃,料液比1∶12,该条件下总黄酮的提取率可达1.51%。
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| 关 键 词： | 苦瓜 总黄酮 提取工艺 |
Study on Extraction Technology of Total Flavonoids from Momordica charantia L. |
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| Affiliation: | GUO Yu-dong et al(Department of Agricultural Science,Yingdong Bioengineering College of Shaoguan University,Shaoguan,Guangdong 512005) |
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| Abstract: | With ethanol as solvent,the total flavonoids from Momordica charantia L.was extracted by reflux extraction method.The effects of extraction time,extraction temperature and material-liquid ratio on the extraction rate of total flavonoids from M.charantia L were studied through single-factor and orthogonal tests.The results showed that the optimum extraction technology of total flavonoids from M.charantia L was ethanol concn.of 80%,extraction time of 2 h,extraction temperature of 70 ℃ and material-liquid ratio of 1∶12.Under this extraction condition,the extraction rate of total flavonoids could reach 1.51%. |
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| Keywords: | Momordica charantia L. Total flavonoids Extraction technology |
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