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食品研究与开发:2016,37(3):95-99
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不同提取条件对玫瑰花中总黄酮品质的影响
郭焰1,豆一玲1,白羽嘉2,黄文书2,冯作山2,*
(1. 新疆轻工职业技术学院,新疆 乌鲁木齐 830021;2. 新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐 830052)
Influence of Different Extracting Methods on Flavonoids in Roses
GUO Yan1, DOU Yi-ling1, BAI Yu-jia2, HUANG Wen-shu2, FENG Zuo-shan2,*
(1. Xinjiang Institute of Light Industry Vocational and Technical,Urumqi 830021, Xinjiang, China;2. College of Food Scicnce and Medicine,Xinjiang Agricultural University,Urumqi 830052, Xinjiang, China)
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投稿时间:2015-06-13    
中文摘要: 利用单因素试验和正交试验的方法,研究在微波辅助下,以乙醇为萃取剂提取新疆南疆地区玫瑰花中总黄酮 的工艺条件, 并对提取的总黄酮进行定性分析与吸附纯化。结果表明,最佳提取工艺条件是乙醇浓度 50 %、料液比 1 ∶ 20(g/mL)、微波时间 40 s、微波功率 900 W、提取 2 次。此条件下玫瑰花中总黄酮含量为 3.73 %。通过颜色反应初步鉴 定玫瑰花黄酮提取液, 确定其中含有黄酮及黄酮醇类等成分。利用 AB-8 大孔树脂吸附纯化玫瑰花总黄酮,通过吸附、 解吸实验,结果显示,吸附率 37.58 %,解析率 48.50 %,纯度 25.4 %。
Abstract:Using single factor and orthogonal test method, studied on microwave -assisted extracting total flavonoids from rose in Southern Xinjiang , and the extraction of flavonoids were qualitatively analyzed and adsorption purification. The results showed that the optimum extracting technology were as follows:alcohol contraction 50 %,solid-liquid ratio 1 ∶ 20 (g/mL), microwave extraction time 40 s, microwave power 900 W, extraction 2 times. On these conditions, the total content of flavonoids in the roses was 3.73 %. Flavone and flavonol were identified by initial color authentication in flavonoids.The AB-8 macroporous resin was used to purify total flavonoids of rose, adsorption and desorption experiment results showed that: adsorption rate 37.58 %,desorption rate 48.50 %, purity 25.4 %.
文章编号:201603025     中图分类号:    文献标志码:A
基金项目:教育部“春晖计划”合作科研项目(Z2006-1-83001)
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