摘要
以经过超微粉碎后的荷叶为原料,研究了超微粉碎技术和超声波提取对荷叶中黄酮类物质提取率的影响。结果表明:荷叶超微粉碎粒度D50为72.5μm,超声波功率为200W,提取液乙醇的浓度为70%,料液比为1∶20,提取时间为9m in,在该条件下荷叶黄酮的提取率最高,为5.35%。经过对照实验,超微粉碎和超声波处理更有利于荷叶中黄酮类成分的溶出。
The effect of super fine crushing and ultrasonic on the extraction of flavonoids in lotus leaf was studied in this paper. The results showed that the optimum extraction conditions were size of material D50, the power of ultrasonic, ethanol concentration, solid/liquid ratio and the extraction time were 72. 5μm, 200W, 70%, 1：20 and 9min respectively. The yield of the flavonoids was 5.35% under the appropriate conditions. Compared with the comparision method, super fine crushing and ultrasonic can help the extraction of flavone constituents in lotus leaf.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第9期137-140,共4页
Science and Technology of Food Industry
关键词
荷叶
黄酮
超微粉碎
超声波
lotus leaf
flavone
super fine crushing technique
ultrasonic
