食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
6期
42-44
,共3页
仙人掌%黄酮%提取%正交
仙人掌%黃酮%提取%正交
선인장%황동%제취%정교
cactus%flavonoids%extracting%orthogonal experiment
以仙人掌为原料，用甲醇提取仙人掌中黄酮类化合物。考察了料液比（仙人掌干粉质量与提取剂体积之比， g/mL）、提取温度、提取时间和甲醇浓度对仙人掌中黄酮的提取的影响，通过正交试验确定了最佳提取条件：料液比为1∶30（g/mL），提取温度为60℃，提取时间为3.5 h，甲醇浓度为95%。在该工艺条件下黄酮的提取率为0.741%。
以仙人掌為原料，用甲醇提取仙人掌中黃酮類化閤物。攷察瞭料液比（仙人掌榦粉質量與提取劑體積之比， g/mL）、提取溫度、提取時間和甲醇濃度對仙人掌中黃酮的提取的影響，通過正交試驗確定瞭最佳提取條件：料液比為1∶30（g/mL），提取溫度為60℃，提取時間為3.5 h，甲醇濃度為95%。在該工藝條件下黃酮的提取率為0.741%。
이선인장위원료，용갑순제취선인장중황동류화합물。고찰료료액비（선인장간분질량여제취제체적지비， g/mL）、제취온도、제취시간화갑순농도대선인장중황동적제취적영향，통과정교시험학정료최가제취조건：료액비위1∶30（g/mL），제취온도위60℃，제취시간위3.5 h，갑순농도위95%。재해공예조건하황동적제취솔위0.741%。
In this thesis, cactus as raw material, methanol was used by refluxing extraction to extract flavonoids. The ratio of material to liquid (the ratio of cactus powder quality and the extractant volume, g/mL), extraction temperature, extraction time and potency of extraction agent were inspected to influence on the extraction yield of cactus flavonoids. Through the orthogonal experiment , the optimum extraction conditions were abtained as follows:the ratio of material to liquid was 1∶30 (g/mL), extraction temperature was 60℃, extracting time was 3.5 h and content of methanol was 95 %. Under this condition , the extraction yield of flavonoids from cactus was 0.741%.
