摘要
采用闪式提取法提取玫瑰果肉中的黄酮类化合物。在单因素实验的基础上,采用响应面法对提取溶剂的体积分数、料液比、电压进行优化。结果表明,溶剂体积分数、电压、料液比对玫瑰果黄酮类化合物的提取结果影响比较显著,最佳工艺条件为乙醇溶液体积分数为60%、提取电压120V、料液比1∶120(g/mL)。由此得到玫瑰果黄酮化合物的含量为57.84mg/g。闪式提取法是一种快速有效的玫瑰果黄酮提取方法,响应面分析法较好优化了提取工艺。
Flash-extraction technology was used to extract flavonoids from rose fruits. Based on single factor experiments,extraction conditions such as solvent concentration,material / liquid ratio and extraction voltage were optimized by response surface methodology. The results showed that each of the three extraction conditions affected flavonoids extraction significantly. The optimized conditions were as follows：60% ethanol concentration,1∶ 120 material/liquid ratio,and 120V extraction voltage,resulting in an extraction content of 57. 84mg/g for flavonoids. As a conclusion,flash-extraction was an effective and efficient method to extract flavonoids from rose fruits,response surface methodology could well optimize the extraction technology.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第12期387-390,共4页
Science and Technology of Food Industry
关键词
玫瑰果
黄酮
闪式提取
响应面
rose fruit
flavonoids
flash-extraction
response surface methodology
