摘要
以新疆野生苍耳叶为原料,利用超声波提取黄酮类化合物。在单因素试验的基础上,采用正交试验法,考察乙醇体积分数、料液比、超声温度、超声时间对总黄酮得率的影响,并用紫外可见分光光度法测定苍耳叶中总黄酮得率,最终确定最佳提取工艺条件为乙醇体积分数50%、料液比1:50、超声温度30℃、超声时间30min。在该最佳条件下,总黄酮得率为3.10mg/g,该方法采用全物理过程,无任何污染,是提取苍耳叶中黄酮类物质的有效途径。
An ultrasonic-assisted extraction of total flavonoids from leaves of wild Xanthium L. grown in Xinjiang was developed. Single-factor method was adopted to investigate the effects of ethanol concentration, extraction temperature, ultrasonic treament time and material/liquid ratio on the extraction yield of total flavonoids. Subsequently, a four-variable/three-level orthogonal array design was carded out to maximize the extraction of total flavonoids. An extraction yield of total flavonoids of 3.10 mg/g was attained under the optimum extraction conditions as follows： ethanol concentration 50%, extraction temperature 30 ℃, ultrasonic treatment time 30 min, and materiaYliquid ratio 1：50. The ultrasonic-assisted extraction can be regarded as a purely physical process without any pollution, thus providing an ideal approach to extracting flavonoids from leaves of Xanthium L.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第16期131-134,共4页
Food Science
基金
新疆大学校院联合项目(XY080112)
关键词
苍耳叶
总黄酮
超声波法提取
提取工艺
leaves of Xanthium L.
total flavonoids
ultrasonic-assisted extraction
extraction process
