食品科学
食品科學
식품과학
FOOD SCIENCE
2009年
22期
176-179
,共4页
赵国建%刘兴华%李桂峰%董周永
趙國建%劉興華%李桂峰%董週永
조국건%류흥화%리계봉%동주영
石榴籽%黄酮%螯合剂%优化
石榴籽%黃酮%螯閤劑%優化
석류자%황동%오합제%우화
pomegranate seed%flavonoid%chelator%optimization
采用螫合剂辅助乙醇从石榴籽中提取黄酮,并用正交试验筛选最佳提取条件.结果表明:在提取液中添加螯合剂,提高了石榴籽黄酮的溶出率;提取石榴籽黄酮的最佳工艺参数为提取温度70℃、乙醇体积分数70%、料液比1:25(g/ml)、六偏磷酸钠(SH)添加量0.4%.在此优化提取条件下,黄酮提取率为0.881%(m/m).
採用螫閤劑輔助乙醇從石榴籽中提取黃酮,併用正交試驗篩選最佳提取條件.結果錶明:在提取液中添加螯閤劑,提高瞭石榴籽黃酮的溶齣率;提取石榴籽黃酮的最佳工藝參數為提取溫度70℃、乙醇體積分數70%、料液比1:25(g/ml)、六偏燐痠鈉(SH)添加量0.4%.在此優化提取條件下,黃酮提取率為0.881%(m/m).
채용석합제보조을순종석류자중제취황동,병용정교시험사선최가제취조건.결과표명:재제취액중첨가오합제,제고료석류자황동적용출솔;제취석류자황동적최가공예삼수위제취온도70℃、을순체적분수70%、료액비1:25(g/ml)、륙편린산납(SH)첨가량0.4%.재차우화제취조건하,황동제취솔위0.881%(m/m).
Extraction of flavonoids from pomegranate seeds using ethanol associated with a chelate, sodium hexametahposphate (SH), was optimized through orthogonal experiments. The optimal extraction condition was 70 ℃ of extraction temperature, 70% ethanol, 1:25 (g/ml) of material-liquid ratio and 0.4% SH. The extraction rate of flavonoids achieved up to 0.88% (m/m) under this optimal condition.