摘要
本试验对蒲公英黄酮的提取工艺进行了研究。试验分别研究了超声波辅助提取法和微波辅助提取法对蒲公英黄酮得率的影响,采用分光光度法和高效液相色谱法(HPLC)对蒲公英中总黄酮得率和黄酮类化合物的成分进行分析检测。通过单因素实验及正交试验研究,确定了蒲公英黄酮的最优提取工艺条件。结果表明,超声波辅助提取最佳工艺条件:乙醇浓度60%、料液比1∶80 g/mL、提取时间35 min、提取温度60℃,在此条件下,蒲公英黄酮的得率为3.97%;微波辅助提取最佳工艺条件为:乙醇浓度60%、料液比1∶80 g/mL、提取时间10 min、提取温度55℃、微波功率800 W,在此条件下,蒲公英黄酮得率为4.57%。试验结果分析表明,微波辅助提取方法更优。高效液相色谱(HPLC)法测定结果表明,蒲公英黄酮粗提物中含有芦丁,其质量分数为12.76%。本试验为蒲公英的深加工及综合利用提供了有益的探究及参考。
In this experiment,the extraction process of dandelion flavonoids was experimentally studied.The effects of ultrasonic assisted extraction and microwave-assisted extraction on the yield of flavonoids in dandelion were studied.The total flavonoids and the contents of flavonoids in dandelion were analyzed by spectrophotometry and high performance liquid chromatography(HPLC).The optimal extraction conditions of dandelion flavonoids were determined by single factor test and orthogonal experiment.The ultrasonic extraction condition was as follows:Ethanol concentration 60%,the ratio of material to liquid was 1∶80 g/mL,extraction time was 35 min,extraction temperature was 60℃,and the obtain rate of dandelion flavonoids was 3.97%.The better extraction condition of microwave-assisted extraction was as follows:Ethanol concentration 60%,the ratio of material to liquid was 1∶80 g/mL,the extraction time was 10 min,the extraction temperature was 55℃,and the microwave power was 800 W,and the yield was 4.57%.Based on the experimental results analysis,the microwave-assisted extraction method was superior.The results of high performance liquid chromatography(HPLC)showed that the crude extract of dandelion flavonoids contained rutin and the mass fraction was 12.76%.The experiment provided the useful exploration and reference for the deeply processing and comprehensive utilization of the dandelion.
作者
徐树来
王丽
任红波
栾雪艳
陈井权
XU Shu-lai;WANG Li;REN Hong-bo;LUAN Xue-yan;CHEN Jing-quan(Food Engineering College,Harbin University of Commerce,Harbin 150076,China;Food Science and Engineering Key Lab of Heilongjiang Province,Harbin 150076,China;General Logistics Company,Harbin University of Commerce,Harbin 150076,China;Institute of Quality and Safety of Agricultural Products,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,China;Hailun Yetai Food Processing Co.,Ltd.,Suihua 152000,China)
出处
《食品工业科技》
CAS
北大核心
2020年第19期172-178,共7页
Science and Technology of Food Industry
基金
国家级大学生创新创业项目(201610240002)
横向课题——蒲公英系列食品开发(130185)。
关键词
蒲公英
黄酮
提取工艺
成分分析
dandelion
flavonoids
extraction process
component analysis
