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超声波辅助提取库尔勒香梨果肉和果皮中总黄酮的工艺研究
引用本文:乌英,解云,古娜娜·对山别克,海力茜·陶尔大洪.超声波辅助提取库尔勒香梨果肉和果皮中总黄酮的工艺研究[J].安徽农业科学,2014(26):9148-9149,9152.
作者姓名:乌英  解云  古娜娜·对山别克  海力茜·陶尔大洪
作者单位:1. 新疆医科大学药学院药分/分析教研室,新疆乌鲁木齐,830011
2. 新疆友谊医院药学部,新疆乌鲁木齐,830000
基金项目:新疆少数民族科技骨干人才特殊培养基金项目
摘    要:目的]研究库尔勒香梨果肉和果皮中总黄酮的最佳提取工艺.方法]以乙醇为溶剂,采用超声波辅助提取,紫外-可见分光光度法测定库尔勒香梨果肉和果皮中总黄酮的含量,以总黄酮含量为指标,考察提取温度、料液比、醇浓度、提取次数对库尔勒香梨果肉和果皮中总黄酮提出率的影响.对照品溶液和供试品溶液均在371 nm处有最大吸收,回归方程为A=0.055 1C-0.007 5,r=0.9998(0~16 μg/ml).结果]最终确定香梨果肉中总黄酮的最佳提取条件为:乙醇浓度75%,提取时间2h,提取温度40℃,提取次数为1次;果皮中总黄酮的最佳提取条件为:乙醇浓度85%,提取时间1.Oh,提取温度40℃,提取次数为3次.库尔勒香梨果肉和果皮中平均总黄酮得率分别为1.79和5.12 mg/g.结论]通过稳定性、精密度和回收率试验检验了该方法的可靠性和重现性.

关 键 词:库尔勒香梨果肉和果皮  超声提取  总黄酮

Study on Extraction Technology of Total Flavonoid from Pyrus bretschneideri Rehd Peel and Pulp by Ultrasonic Assisted Extraction
WU Ying,XIE Yun,GUNANA duishanbieke,HAILIXI Taoerdahong.Study on Extraction Technology of Total Flavonoid from Pyrus bretschneideri Rehd Peel and Pulp by Ultrasonic Assisted Extraction[J].Journal of Anhui Agricultural Sciences,2014(26):9148-9149,9152.
Authors:WU Ying  XIE Yun  GUNANA duishanbieke  HAILIXI Taoerdahong
Institution:WU Ying;HAILIXI Taoerdahong;College of Pharmacy,Xinjang Medical University;
Abstract: Objective ] To study the optimum extraction technique for total flavonoids from Pyrus bretschneideri Rehd fruit and peel. Meth- od] Ethanol as a solvent, using ultrasonic assisted extraction, UV-visible spectrophotometry was adopted to extract total flavonoids from fruit and peel of Pyrus bretschneideri Rehd. Effects of extraction temperature, solid-liquid ratio, ethanol concentration, extraction times on total fla- vonoids extraction yield were investigated. The reference solution and the test solution are maximum absorption at 371 nm. The regression e- quation is A = O. 055 1 C - 0. 007 5, r = 0.999 8 (0 - 16 ~g/ml). Result ] Eventually determine the optimum extraction conditions of total flavonoids in Pyru~ bretschneideri Rehd pear flesh as follows: 75% ethanol concentration, extraction time 2 hours, extraction temperature 40 ℃, extraction times for 1 times. The best extraction conditions for total flavonoids in flesh: ethanol concentration 85%, l. 0 hours extraction time, extraction temperature 40 ℃, extraction times for 3 times. were 1.79 and 5.12 mg/g. Conclusion] Through the stability, of the method. Pyrus bretschrteideri Rehd in the pulp and peel, the average yield of flavonoid precision and recovery experiment examined the reliability and reproducibility
Keywords:Pyrus bretschneideri Rehd peel and pulp  Ultrasonic extraction  Total flavonoids
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