摘要
利用超声波法提取枸杞叶中的黄酮类化合物,通过不同的浸提温度、破碎度、溶剂浓度、超声时间、超声功率对枸杞叶中黄酮类化合物的提取工艺进行了研究。正交试验结果表明最佳提取工艺为:温度70℃,95%乙醇,时间20min,功率180W,破碎度100目,提取率高达97.6%。紫外可见光谱及红外光谱表明枸杞叶中黄酮类化合物主要为黄酮醇类。
The flavonoids of Chinese wolfberry leaves were extracted by ultrasonic wave in this paper. The effects of temperature, fragmentation, concentration of solvent, time and power on extracted efficiency were investigated by orthogonal experiment. The optimal conditions were as followed： temperature 70 ℃, concentration of ethanol 95%, extraction time 20 min, ultrasonic wave power 180 W and fragmentation 100. Under these conditions, the extraction efficiency reached 97.6%.
出处
《中国酿造》
CAS
北大核心
2009年第12期131-133,共3页
China Brewing
基金
河北省科技攻关项目(07215545)
关键词
超声波
枸杞叶
黄酮类化合物
提取
ultrasonic wave
Chinese wolfoerry leaves
flavonoids
extraction
