食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
16期
69-72
,共4页
松针%黄酮%浸提
鬆針%黃酮%浸提
송침%황동%침제
needles%flavonoids%extraction
研究以红松松针为主要原料提取总黄酮的最佳工艺。通过单因素试验、正交试验确定了红松松针总黄酮的最佳提取工艺条件为：红松松针总黄酮最佳的提取工艺条件为乙醇浓度为80%、提取温度80℃、提取时间为2 h、固液比1∶20（g/mL），微波功率600 W，处理时间5 min，通过方差分析确定固液比是影响红松松针粗黄酮提取率的显著因素，在此条件下的红松松针总黄酮提取率可达3.37%。
研究以紅鬆鬆針為主要原料提取總黃酮的最佳工藝。通過單因素試驗、正交試驗確定瞭紅鬆鬆針總黃酮的最佳提取工藝條件為：紅鬆鬆針總黃酮最佳的提取工藝條件為乙醇濃度為80%、提取溫度80℃、提取時間為2 h、固液比1∶20（g/mL），微波功率600 W，處理時間5 min，通過方差分析確定固液比是影響紅鬆鬆針粗黃酮提取率的顯著因素，在此條件下的紅鬆鬆針總黃酮提取率可達3.37%。
연구이홍송송침위주요원료제취총황동적최가공예。통과단인소시험、정교시험학정료홍송송침총황동적최가제취공예조건위：홍송송침총황동최가적제취공예조건위을순농도위80%、제취온도80℃、제취시간위2 h、고액비1∶20（g/mL），미파공솔600 W，처리시간5 min，통과방차분석학정고액비시영향홍송송침조황동제취솔적현저인소，재차조건하적홍송송침총황동제취솔가체3.37%。
The best extracting process of total flavonoids assisted by microwave from Korean pine needles was studied. The factors and levels impacting the extraction of crude polysaccharide assisted by microwave were determined by the single factor experiments, and the best extraction technologic of crude polysaccharide was obtained by using the orthogonal test as followed:ethanol concentration was 80% ,extracting temperature was 80℃, extracting time was 2 h, solid-to-liquid ratio was 1∶20 g/mL, microware power was 600 W. processing time was 5 min, a significant factor that impact total flavonoids extraction rate of the Korean pine needles was the solid-liquid ratio by analysis of variance, the highest crude polysaccharide extraction rate was 3.37%.
