超声波辅助提取水飞蓟全草中总黄酮的工艺优化

孙晶; 狄蕊; 尚美秀

doi:10.13386/j.issn1002-0306.2014.24.043

超声波辅助提取水飞蓟全草中总黄酮的工艺优化

孙晶^1,2,
狄蕊¹,
尚美秀¹

辽宁医学院食品科学与工程学院
辽宁省肉类加工与质量安全控制工程技术研究中心

基金项目:

国家自然科学基金(31301499)；

详细信息

作者简介:
孙晶 (1982-) , 女, 硕士研究生, 讲师, 研究方向:食品科学。;

中图分类号: TQ464
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出版历程
- 收稿日期: 2014-04-09

Optimization of ultrasound-assisted extraction of total flavonoids from milk thistle (Silybum marianum L.) plants

Food Science and Enginering College, Liaoning Medical Univesity
Meat Processing and Quality Control Engineering Research Center of Liaoning Province

摘要

摘要: 以水飞蓟全草为原料,对其各部位总黄酮得率进行测定,确定最优提取部位,并对其超声辅助提取工艺进行优化。采用乙醇溶液为提取溶剂,以乙醇浓度、液料比、提取时间和提取温度为考察对象,在单因素实验的基础上设计4因素3水平正交实验,研究最优提取工艺。结果表明,在水飞蓟全草五个部位中冠毛总黄酮得率最高。各因素对水飞蓟冠毛中总黄酮得率的影响顺序依次为:液料比>提取温度>提取时间>乙醇浓度。最优提取工艺为:乙醇浓度60%,液料比30∶1(m L∶g),提取时间100min,提取温度55℃。在此条件下,水飞蓟冠毛总黄酮得率为1.78%。
- 水飞蓟全草 /
- 总黄酮 /
- 超声波 /
- 提取
Abstract: Extraction process of total flavonoids from milk thistle (Silybum marianum L.) plants was investigated.With ethanol as extraction solvent, the effect of ethanol concentration, liquid-solid ratio, extraction time and extraction and temperature on the yield of total flavonoids were optimized. The best extraction conditions were determined with single factor test followed by four factor-three level orthogonal experiment. Results showed that the yield of total flavonoids in Pappus was most among five parts of milk thistle. The effect of the investigated factors on the the yield of total flavonoids was in the order as follows:solid-liquid ratio>extraction temperature>extraction time >ethanol concentration. The optimal extraction conditions were that ethanol concentration of60%, liquid-solid ratio of 30∶1 (m L/g) , extraction time of 100 min and extraction temperature of 55℃. The total flavonoids yield was 1.78% under these conditions.
- milk thistle plants /
- total flavonoids /
- ultrasound /
- extraction

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参考文献(16)

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