摘要
研究江香薷总黄酮的提取条件。通过单因素实验研究乙醇体积分数、提取温度、料液比和超声时间对黄酮提取率的影响,通过响应曲面法进一步优化提取工艺条件。试验结果表明:江香薷的最佳提取工艺为乙醇体积分数65.6%,提取温度92.8℃,料液比1∶50.8(g/mL),超声时间30 min,此条件下江香薷提取率为6.65%。
Be carried out to optimize the total flavonoids from Mosla chinensis Maxim cv. ＇Jiangxiangru＇. The effects of 4 parameters including ethanol concentration, extract temperature, material-liquid ratio, and extraction time were investigated by single factor experiment method and response surface methodology. The result indicated that the highest extraction yield for Mosla chinensis Maxim cv. ＇Jiangxiangru＇ was 6.65% under the optimal extraction condition： ethanol concentration 65.6%, extraction temperature 92.8%, material to liquid ratio 1 ： 50.8 （g/mL）, extraction time 30 min.
出处
《食品工业》
CAS
北大核心
2013年第9期6-9,共4页
The Food Industry
基金
江西省科技计划项目(No.20121BBF60040)
南昌大学食品科学与技术国家重试验室青年骨干研究基金项目(SKLF-QN-201103)
关键词
江香薷
总黄酮
响应曲面法
提取
Mosla chinensis Maxim cv. ＇Jiangxiangru＇
total flavonoids
response surface methodology
extraction
