齐鲁工业大学学报
齊魯工業大學學報
제로공업대학학보
Journal of Shandong Institute of Light Industry (Natural Science Edition)
2015年
3期
61-64
,共4页
黄秋葵%黄酮%超声波浸提%单因素试验%正交试验
黃鞦葵%黃酮%超聲波浸提%單因素試驗%正交試驗
황추규%황동%초성파침제%단인소시험%정교시험
okra%flavonoids%ultrasonic extraction%single factor experiment%orthogonal experiment
本文通过单因素实验确定黄秋葵中黄酮提取所需的提取溶剂、料液比、提取温度和提取时间；在单因素试验的基础上,以黄酮得率为评价指标,通过正交试验确定最佳的提取工艺。结果表明,影响黄秋葵中黄酮得率的因素为：提取温度>提取时间>乙醇体积分数>料液比；最佳提取工艺条件：提取时间30 min,提取温度40℃,料液比1：20(m/V),乙醇体积分数55%,在此提取工艺下的验证试验黄酮得率为3.30%。
本文通過單因素實驗確定黃鞦葵中黃酮提取所需的提取溶劑、料液比、提取溫度和提取時間；在單因素試驗的基礎上,以黃酮得率為評價指標,通過正交試驗確定最佳的提取工藝。結果錶明,影響黃鞦葵中黃酮得率的因素為：提取溫度>提取時間>乙醇體積分數>料液比；最佳提取工藝條件：提取時間30 min,提取溫度40℃,料液比1：20(m/V),乙醇體積分數55%,在此提取工藝下的驗證試驗黃酮得率為3.30%。
본문통과단인소실험학정황추규중황동제취소수적제취용제、료액비、제취온도화제취시간；재단인소시험적기출상,이황동득솔위평개지표,통과정교시험학정최가적제취공예。결과표명,영향황추규중황동득솔적인소위：제취온도>제취시간>을순체적분수>료액비；최가제취공예조건：제취시간30 min,제취온도40℃,료액비1：20(m/V),을순체적분수55%,재차제취공예하적험증시험황동득솔위3.30%。
The desired extraction solvent, solid-liquid ratio, extraction temperature and extraction time of flavonoids extract in okra were determined through single factor experiment. On the basis of single factor test, the best extraction technique was determined by using flavonoids yield as evaluation through orthogonal test. Result: Factors influencing the extraction of flavonoidsin okra were ranked as Follows:Extraction temperature>extraction time>ethanol concentration>solid-liquid ratio. The optimum extraction method was:extraction time 30min, extraction temperature 40 ℃, solid-liquid ratio of 1 : 20(m/V)and 55% ethanol concentration. Using the optimized method, the extraction rate of flavonoidsin validation test reached 3 . 30%.
