摘要
以艾叶为原料,对其进行微波处理,研究艾叶中总黄酮的提取工艺。试验中以总黄酮的提取率为考核指标,考察微波时间、微波功率、溶剂用量、微波温度等7个因素对总黄酮提取率的影响,结果显示最佳提取工艺条件为:用20ml50%的乙醇浸泡20min、微波功率300W、微波温度60℃、微波1次处理5min,此条件下艾叶总黄酮的提取率为2.69%。
Folium Artemisiae Argyi leaf was treated by microwave to study the technology of extracting total flavonoids from it. In the experiment, with the extraction rate of total flavonoids as the assessment indicator, an investigation was conducted on the effects of 7 factors （including microwave time, microwave power, solvent dosage and microwave temperature） on the extraction rate of total flavonoids. The results showed that the optimum extraction conditions included soaking Folium Artemisiae Argyi leaf in 20ml of 50% ethanol for 20min, microwave power 300W, microwave temperature 60~C and 1 microwave treatment for 5min. Under these conditions, the extraction rate of total flavonoids from Foliurn Artemisiae Argyi leaf was 2.69%.
出处
《饮料工业》
2013年第4期22-25,共4页
Beverage Industry
关键词
艾叶
微波法
提取
总黄酮
Folium Artemisiae Argyi leaf
microwave
extraction
total flavonoids
