文档介绍：※工艺技术食品科学 2010, Vol. 31, No. 22 247
超声波提取苏芡黄酮类化合物工艺
张然 1,王晶 2,*,朱春花 1,朱振华 1
(,江苏常熟 215500;,吉林长春 130000)
摘要:以苏芡为原料采用超声波法提取苏芡中黄酮类化合物,通过正交试验优化得出超声波提取黄酮类化合物
的最佳工艺条件。结果显示,在各影响因素中,影响程度:超声波功率>乙醇体积分数>提取温度>提取时间。
在超声功率 200W、乙醇体积分数 80%、提取温度 40℃、浸提 60min 的条件下芡实黄酮类化合物得率最高,可达
。
关键词:苏芡;黄酮;超声波提取
Ultrasonic Extraction of Flavonoids from Euryale ferox Planted in Suzhou
ZHANG Ran1,WANG Jing2,*,ZHU Chun-hua1,ZHU Zhen-hua1
(1. Department of Biotechnology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China ;
2. Department of Food Science and Engineering, Jilin Agricultural University, Changchun 130000, China)
Abstract :Euryale ferox planted in Suzhou was used as the raw material to extract flavonoids by ultrasonic extraction. The
optimal extraction processing conditions for flavonoids from Euryale ferox were explored by orthogonal experiments. Results
indicated that the impacts of factors on extraction rate from strong to weak were ultrasonic power, ethanol concentration,
extraction temperature and extraction time. The optimal extraction processing parameters were ultrasonic power of 200 W, 80%
ethanol as extraction solvent, extraction temperature of 40 ℃ and extraction time of 60 min. The extraction rate of flavonoids was
mg/g under the optimal extraction conditions.
Key words:Euryale fe