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中国精品科技期刊2020

大孔树脂分离纯化麦胚黄酮研究

刘宛玲, 肖建辉, 黄占旺, 牛丽亚

刘宛玲, 肖建辉, 黄占旺, 牛丽亚. 大孔树脂分离纯化麦胚黄酮研究[J]. 食品工业科技, 2017, (02): 293-296. DOI: 10.13386/j.issn1002-0306.2017.02.048
引用本文: 刘宛玲, 肖建辉, 黄占旺, 牛丽亚. 大孔树脂分离纯化麦胚黄酮研究[J]. 食品工业科技, 2017, (02): 293-296. DOI: 10.13386/j.issn1002-0306.2017.02.048
LIU Wan-ling, XIAO Jian-hui, HUANG Zhan-wang, NIU Li-ya. Purification of flavonoids from wheat germ by macroporous resin[J]. Science and Technology of Food Industry, 2017, (02): 293-296. DOI: 10.13386/j.issn1002-0306.2017.02.048
Citation: LIU Wan-ling, XIAO Jian-hui, HUANG Zhan-wang, NIU Li-ya. Purification of flavonoids from wheat germ by macroporous resin[J]. Science and Technology of Food Industry, 2017, (02): 293-296. DOI: 10.13386/j.issn1002-0306.2017.02.048

大孔树脂分离纯化麦胚黄酮研究

基金项目: 

国家自然科学基金资助项目(31401484); 江西省青年科学基金计划(20142BAB214002);

详细信息
    作者简介:

    刘宛玲(1988-),女,硕士研究生,研究方向:天然产物提取及其功能性研究,E-mail:446038874@qq.com。;

    牛丽亚(1984-),女,博士研究生,讲师,研究方向:功能性食品,E-mail:nly8483@163.com。;

  • 中图分类号: TS210.9

Purification of flavonoids from wheat germ by macroporous resin

  • 摘要: 在前期研究麦胚黄酮最佳浸提工艺基础上,为探讨麦胚黄酮纯化工艺,本实验选择大孔树脂对其进行分离纯化。以吸附能力、吸附率及解吸率为考察指标,从7种型号大孔树脂中筛选出分离纯化麦胚黄酮效果优的树脂,并确定该树脂的最佳工艺条件。结果表明,H103大孔树脂的吸附率、吸附能力都较高,为麦胚黄酮最佳分离树脂,其最佳工艺条件为上样浓度约0.65 mg/m L、上样速度2.0 BV/h、解吸乙醇浓度70%、解吸速度2.0 BV/h。经H103树脂分离后的麦胚黄酮纯度大大提高,为11.77%,比浸提液中麦胚黄酮纯度0.96%提高了12.26倍。 
    Abstract: Based on the previous study of the extraction of flavonoids from wheat germ( FWG),the purification of FWG was performed by macroporous resin.Seven kinds of macroporous resin were selected to compare their purification ability by using adsorption and desorption rate as the indicators.Furthermore,the best one was used to optimize the separation process.The data indicated that H103 had better adsorption and desorption property for purification. The optimal adsorption parameters were as follows: the sample concentrations was about 0.65 mg / m L,the flow rate was 2.0 BV / h,the desorption solution concentration was70% ethanol,the desorption rate was 2.0 BV / h.After one run treatment with H103 resin,the extraction of FWG was increased12.26 times,and the content of flavonoids was up to 11.77% from 0.96%.
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出版历程
  • 收稿日期:  2016-07-24

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