摘要
本文系统地研究了溶剂、浓度、温度、时间对拳卷地钱总黄酮提取的影响,优化了工艺,得到了最佳条件:80%乙醇、74℃、提取2h,提取率达1.90%;并对拳卷地钱总黄酮的提取物进行纯化,选择了溶剂萃取-硅胶柱层析纯化拳卷地钱总黄酮提取物,纯度达95.63%,总收率94.47%。
A method for leaching and purifying the flavones from Marchanfia convoluta was established. The article studied four different solvents to extract flavones from Marchantia convoluta with different concentration, temperature and time. The optimum conditions were： 80 %ethanol at 74℃ extracted for 1 hour, The average yield of flavones from Marchantia convoluta was 1.90 %,
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第10期156-159,共4页
Food Science
基金
广西壮族自治区科技攻关项目(桂科攻0235022-1B)
广西壮族自治区回国人员科技基金项目(桂科回0009004)
关键词
拳卷地钱
总黄酮
提取
纯化
Marchantia convoluta
flavones
leaching and purifying
