摘要
为有效开发利用杏鲍菇菌糠,本文以总黄酮得率为指标,利用单因素和正交试验设计探讨了乙醇浓度、料液比、超声时间、水浴温度对杏鲍菇菌糠中总黄酮的超声波法提取工艺的影响。结果表明:超声提取杏鲍菇菌糠中总黄酮的最佳提取工艺为乙醇体积分数为70%,料液比1∶35(g/m L),超声时间20 min,提取温度70℃,该提取条件下,总黄酮的含量为2.852 mg/g。
In order to effectively develop and use Pleurotus eryngii eryngiibacterial chaff,the single factor investiga- tion was used for studying the effect of four important factors （ ethanol concentration, material liquid ratio, ultrasonic time and water bath temperature） and the optimum ultrasonic extraction process was selected with orthogonal test which use total flavone as index. The results showed that the optimum ultrasonic extraction process of total flavonoids from Pleurotus eryngii eryngiibacterial chaff were as follows：ethanol concentration 70%, solid -liquid ratio 1：35 （g/ mL） ,ultrasonic time 20 rain,extraction temperature 70℃. Under the above conditions ,the yield of total flavonoids was 2. 852 mg/g.
出处
《延安大学学报（自然科学版）》
2016年第4期74-78,共5页
Journal of Yan'an University：Natural Science Edition
基金
延安市科学技术研究发展计划项目(2014CGZH-09)
延安大学博士科研计划项目(YDBK2013-3)
延安大学大学生创新项目(1441201510719282)
关键词
杏鲍菇
菌糠
总黄酮
超声提取
Pleurotus eryngii
eryngiibacterial chaff
total flavonoids
ultrasonic extraction
