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投稿时间：2017-07-22
投稿时间：2017-07-22
中文摘要: 采用超声波法提取诺丽果中的总黄酮，考察C2H5OH浓度、液料比、提取温度、超声时间对总黄酮提取率的影响，并进行四因素四水平正交试验，从而确定总黄酮的最佳提取工艺条件。结果表明：C2H5OH浓度90%，液料比35∶1（mL/g），提取温度70℃，超声时间15 min，该条件下提取黄酮类成分效果较好，获得黄酮的含量为20.75 mg/g。
Abstract:Flavonoids were extracted from noni with ultrasonic method.The experimental parameters，such as the concentration of C2H5OH，liquid-solid ratio，extraction temperature，ultrasonic time and so on，could influence the extraction.The optimal experiment conditions were obtained by means of orthogonal test with four factors and four levels.According to the experiment results，it could be concluded that the optimal extraction conditions were as follows：the concentration of alcohol was 90%，the liquid-solid ratio was 35 ∶1 （mL/g）the temperature was 70℃，and the ultrasonic time was 15 min.Under the optimal conditions，the extract was better and the content of flavonoid was 20.75 mg/g.
文章编号：201722013 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| CUI Peng，LI Si-nan，WANG Jia-long，FANG Rui-na | Department of Environment and Chemical Engineering，Yellow River Conservancy Technical Institute，Kaifeng 475004，Henan，China |
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