CAJ | 학술논문

对超声法提取黄金茶中总黄酮的工艺进行优化。利用超声法提取黄金茶中的总黄酮，考察了超声时间、超声功率、乙醇浓度、料液比4个因素对总黄酮得率的影响，通过单因素试验和正交试验确定了提取的最佳提取工艺条件。最佳提取工艺为超声时间20 min，超声功率75 W，乙醇浓度70%，料液比1∶20（g/mL），总黄酮得率为5.3493%。
대초성법제취황금다중총황동적공예진행우화。이용초성법제취황금다중적총황동，고찰료초성시간、초성공솔、을순농도、료액비4개인소대총황동득솔적영향，통과단인소시험화정교시험학정료제취적최가제취공예조건。최가제취공예위초성시간20 min，초성공솔75 W，을순농도70%，료액비1∶20（g/mL），총황동득솔위5.3493%。
The research aimed to optimize the extraction technology of total flavonoids from Golden tea by ultrasonic method. The effects of four factors including ultrasonic time,ultrasonic power,ethanol concentration and material to liquid ratio on the yield of total flavonoids were investigated. The optimum technological conditions of total flavonoids extraction were confirmed through single factor experiment and the orthogonal experiment. The optimum extration conditions were as follows:ultrasonic time was 20 min,ultrasonic power was 75 W,ethanol concentration was 70%and material to liquid ratio was 1∶20,the yield of total flavonoids was 5.349 3%.