摘要
[目的]优化荔枝壳中总黄酮的提取工艺。[方法]采用超声波辅助法提取荔枝壳中的总黄酮,以总黄酮得率为指标,在单因素试验的基础上,采用正交设计优化提取工艺。[结果]最佳工艺工艺如下:乙醇浓度60%,超声时间30 m in,料液比1∶50,超声提取次数2次,在此工艺条件下,荔枝壳总黄酮的提取得率可达28.18 mg/g。[结论]超声波辅助法提取荔枝壳总黄酮具有方便、高效的优点,该研究为荔枝壳总黄酮的进一步开发利用奠定了试验基础。
[Objective] To optimize the ultrasonic extraction process of the flavonoids from litchi pericarp.[Method] The total flavnoids was extracted by ultrasonic method,and the optimum extraction process was optimized with orthogonal design on the basis of single factor test.[Result]The optimum extraction conditions of flavonoids from litchi pericarp were as follows：alcohol concentration of 60%,solid-liquid ratio of 1∶50 extracting duaration of 30 min,extraction for twice.Under these conditions,the extraction rate of flavonoids reached as high as 28.18 mg/g.[Conclusion] Ultrasonic extraction technology is convenient and effective for the extraction of total flavonoids from litchi pericarp,which lays foundation for its further development.
出处
《安徽农业科学》
CAS
北大核心
2011年第14期8350-8352,共3页
Journal of Anhui Agricultural Sciences
基金
泸州市重点科技项目
荔枝壳总黄酮的大孔树脂分离纯化工艺研究(651)
关键词
荔枝壳
总黄酮
超声波提取
正交试验
Litchi pericarp
Flavonoids
Ultrasonic extraction
Orthogonal test
