食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
18期
50-54
,共5页
毛葱%黄酮%乙醇提取%响应面法
毛蔥%黃酮%乙醇提取%響應麵法
모총%황동%을순제취%향응면법
Allium cepa L.var. Agrogatum Don%flavonoids%ethanol extraction%response surface
以毛葱为原料,利用乙醇在超声波辅助下提取毛葱黄酮,经AB-8大孔吸附树脂纯化,通过三氯化铝和浓氨水定性试验,确定所制备的产品为纯度较高的毛葱黄酮.通过考察影响黄酮得率的主要3个因素乙醇浓度,超声时间,超声温度,利用响应面法确定毛葱黄酮的最佳提取工艺为:乙醇浓度为85.12%,提取温度为61.11℃,提取时间28.2 min,黄酮提取率达到2.024%.
以毛蔥為原料,利用乙醇在超聲波輔助下提取毛蔥黃酮,經AB-8大孔吸附樹脂純化,通過三氯化鋁和濃氨水定性試驗,確定所製備的產品為純度較高的毛蔥黃酮.通過攷察影響黃酮得率的主要3箇因素乙醇濃度,超聲時間,超聲溫度,利用響應麵法確定毛蔥黃酮的最佳提取工藝為:乙醇濃度為85.12%,提取溫度為61.11℃,提取時間28.2 min,黃酮提取率達到2.024%.
이모총위원료,이용을순재초성파보조하제취모총황동,경AB-8대공흡부수지순화,통과삼록화려화농안수정성시험,학정소제비적산품위순도교고적모총황동.통과고찰영향황동득솔적주요3개인소을순농도,초성시간,초성온도,이용향응면법학정모총황동적최가제취공예위:을순농도위85.12%,제취온도위61.11℃,제취시간28.2 min,황동제취솔체도2.024%.
Ultrasonic assisted extraction of flavonoids from Allium cepa L.var. Agrogatum Don by ethanol was studied in this essay. After macroporous adsorption resin AB-8 , the purified flavonoids were identified by AlCl 3 and ammonia reactions. Three impact factors such as ethanol concentration , ultrasonic time and temperature were determined and optimized by response surface method. And the optimal conditions were as follows: the Allium cepa L.var. Agrogatum Don was extracted by 85.12%ethanol at 61.11℃for 28.2 min, and the yield of flavonoids from Allium cepa L.var. Agrogatum Don was 2.024%.
