摘要
通过吸光度的测定方法以及单因素实验法和正交实验法确定啤特果总黄酮的最佳提工艺取条件,使用乙醇回流法优化啤特果总黄酮的提取工艺。通过数据处理得到影响啤特果总黄酮提取率的因素依次料液比、酒精浓度、提取时间和提取温度,其最佳工艺提取条件为料液比1:25、乙醇浓度70%、提取温度80℃、提取时间3.5 h。在此条件下啤特果总黄酮的提取率为7.95%。
The extraction process of total flavonoids from Pyrus sinkiangensis by ethanol reflux method was optimized. The optimum extraction conditions of total flavonoids from Pyrus sinkiangensis were determined by the method of absorbance determination, single factor test and orthogonal test. The factors affecting the extraction rate of total flavonoids from Pyrus sinkiangensis were material-liquid ratio, alcohol concentration, extraction time and extraction temperature in turn. The optimum conditions of extracting total flavonoids from special fruit were as follows: ratio of material to liquid was 1 : 25, ethanol concentration was 70%, extraction temperature was 80 ℃, and extraction time was 3.5 h. Under these conditions, the extraction rate of total flavonoids from the fruit was 7.95%.
作者
张新军
李彪
王文华
ZHANG Xin-jun;LI Biao;WANG Wen-hua(College of Agriculture and Life Science, Zhaotong College, Yunnan Zhaotong 657000;Biology Laboratory, Department of Chemistry and Life Science, Gansu National Normal College, Gansu Hezuo 747000, China)
出处
《广州化工》
CAS
2019年第9期104-107,共4页
GuangZhou Chemical Industry
基金
云南省科技厅青年项目(No:2018FD082)
关键词
啤特果
总黄酮
工艺优化
Pyrus sinkiangensis
total flavonoids
process optimization
