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投稿时间：2017-08-03
投稿时间：2017-08-03
中文摘要: 以艾草为原料，采用超声波辅助提取艾草中总黄酮，在单因素试验的基础上，考察乙醇浓度、提取温度、料液比和超声功率对提取率的影响，利用响应面法优化确定艾草总黄酮最佳提取工艺。结果表明：超声波辅助提取艾草总黄酮的最佳提取条件为乙醇浓度43%、提取温度80℃、料液比1∶69（g/mL）、超声功率350 W、提取时间40 min。在此条件下，艾草总黄酮提取最佳值为18.62%，优于传统的提取方法。
Abstract:On the basis of single factor experiments，the effects of ethanol concentration，extracting temperature，solid-liquid ratio and ultrasonic power on extraction rate were investigated by taking Artemisia argyi as the raw material and using ultrasonic to assist in extracting the total flavonoids in Artemisia argyi.The best extraction process of the total flavonoids in Artemisia argyi was optimized and determined by the response surface methodology.The results showed that：The optimum extraction conditions are as follows：ethanol concentration was 43%，extracting temperature was 80℃，solid-liquid ratio was 1∶69（g/mL），ultrasonic power is 350 W and the extraction time was 40 min.Under these conditions，the optimum extraction rate of total flavonoids was 18.62%，which is better than the traditional extraction method.
文章编号：201803011 中图分类号： 文献标志码：
基金项目:2017年武夷学院科研基金项目（科技）（一般项目）“艾草类黄酮的提取及抗氧化抑菌活性研究”（XL201703）
| 作者 | 单位 |
| 杨宇华1，2，3，郑宝东1，*，黄艳2，潘婷婷2 | 1.福建农林大学食品科学学院，福建福州350002；2.武夷学院茶与食品学院，福建武夷山354300；3.福建省武夷茶资源创新利用重点实验室，福建武夷山354300 |
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