摘要
探讨了超声波辅助提取技术提取红薯叶中的类黄酮化合物的最佳工艺,以期为开发利用红薯叶中类黄酮化合物提供参考。选取本地红薯叶为原料,采用超声波辅助提取技术,以乙醇溶液为溶剂,考察乙醇浓度、提取温度、超声波功率、料液比等因素对红薯叶中类黄酮提取效果的影响,并通过响应面分析法确定了超声波辅助提取红薯叶中黄酮类化合物的最佳提取工艺。结果表明:超声波辅助提取红薯叶类黄酮的优化条件为乙醇浓度50%,提取温度60℃,料液比1:25,超声功率353W,该条件下,类黄酮的提取得率可达到9.74%。
Using local sweet potato leaves as raw material,and using ultrasonic assisted extraction technology to study the influence of ethanol concentration,extraction temperature,ultrasonic power,solid to liquid ratio to extraction rate of flavonoids and analyzed by response surface method.The results showed that the optimum extraction conditions were ethanol concentration of 50%,extraction temperature of 60℃,ratio of material to liquid 1：25（g/mL） and ultrasonic power 353W.Under the optimum extraction conditions,the extraction rate of the flavonids could reach 9.74%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第3期286-289,333,共5页
Science and Technology of Food Industry
关键词
红薯叶
类黄酮
超声波
提取
响应面法
sweet potato leaves
flavonoids
ultrasonic power
extraction
response surface analysis method
