摘要
黄酮类化合物是一类生理活性物质,是功能性食品开发的重要原材料,紫背菜中黄酮类化合物的研究较少。为探究紫背菜黄酮类化合物的最佳提取条件,研究了影响提取效果的因素,并通过正交试验优化了提取工艺参数。结果表明:影响紫背菜黄酮类化合物提取效果各因素的主次顺序为浸提温度、乙醇含量、浸提时间和液料比;紫背菜黄酮类化合物的最佳提取工艺条件为提取液料比25∶1、乙醇含量60%、浸提温度70℃、浸提时间1.5h,在最优条件下紫背菜黄酮类化合物含量为72.136mg/g。本研究结果为紫背菜的营养功能性评价及功能性食品开发提供了科学依据。
Flavonoid is a kind of natural physiological active substance, and it is an important raw material for the development of func- tional food. In order to explore the optimum extraction conditions of Flavonoids from Gynura bicolor （Roxb. ex Willd.） DC., the factors affecting the extraction effect were studied, and the extraction process parameters were optimized by orthogonal test. The results show that the effect of G. bicolor （Roxb. ex Willd.） DC. flavonoids extraction sequence of various factors for the effect of extraction tempera- ture, ethanol concentration, extraction time and solid-liquid ratio.optimum extraction conditions of Flavonoids from G.bicolor （Roxb. ex Willd.） DC. Were extract liquid material ratio 25 ：1, 60% ethanol concentration, extraction temperature of70℃, time 1.5h. the flavo- noids content in dry G. bicolor （Roxb. ex Willd.） DC. under optimal extract conditions was 72.136 mg/g. The results of this study provide a scientific basis for the nutritional evaluation of Wild vegetable and the development of functional food.
出处
《特产研究》
2018年第1期13-16,共4页
Special Wild Economic Animal and Plant Research
基金
广州市教育局首批高校产学研技术合作基地项目(Z1704517)
广州城市职业学院创新强校工程项目(Z170370108)
关键词
紫背菜
黄酮类化合物
提取工艺
Gynura bicolor （Roxb. ex Willd.） DC.
flavonoids
extraction technology
