摘要
研究了芥菜总黄酮的提取工艺。采用单因素实验,以芦丁为标准品用吸光光度法测定提取样品中黄酮含量。发现乙醇浓度、提取温度、提取液酸碱度以及芥菜的新鲜度对总黄酮的提取有影响。新鲜或烘干的荠菜用75%的乙醇溶液,加入4%的NaOH,在80℃下提取总黄酮为最理想的条件。
Study the optimum extracting technology of total flavone in mustard leaf.Single factor was utilized to optimize extracting process. Concentration of total flavone was measured by the spectrophotometer, rutin used as standard sample.Content of ethanol, extracting temperature, pH value of extracting solution and fresh degree of mustard leaf effect extraction total flavone from mustard leaf. The optimum extracting condition of total flavone was： fresh or drying leaf was added 75 % alcohol, then 4 % NaOH, at 80 ℃.
出处
《食品研究与开发》
CAS
北大核心
2006年第5期73-74,62,共3页
Food Research and Development
基金
重庆邮电学院院基金(A2001-39)
关键词
荠菜
总黄酮
提取工艺
mustard leaf
total flavone
extracting technology
