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以毛竹笋为原料,采用水提取、乙醇热回流提取和超声波提取3种提取方法,通过单因素和正交设计试验确定了毛竹笋总黄酮提取的最佳条件。结果表明,水提取工艺最佳条件为固液比1∶30(g∶mL,下同),温度60℃,提取时间1.5 h,pH9;总黄酮得率为0.706%,影响得率的因素为固液比>提取温度>提取时间>溶液pH值。乙醇热回流提取最佳条件为固液比1∶40,温度60℃,乙醇体积分数70%,提取时间2.0 h,总黄酮得率为1.063%;影响得率的因素为固液比>提取温度>提取时间>乙醇体积分数。超声波提取工艺最佳条件为提取时间30 min,固液比1∶40,乙醇体积分数70%,提取温度50℃;总黄酮得率为0.797%;影响得率的因素为固液比>提取温度>提取时间>乙醇体积分数。
Taking bamboo shoots as raw material, three extraction methods, water extraction, hot refluxing with ethanol and ultrasonic extraction, were used to determine the optimum extraction conditions of total flavonoids from Phyllostachys pubescens shoots by single factor and orthogonal design. The results showed that the optimal conditions for water extraction were solid-liquid ratio 1:30 (g: mL, the same below), temperature 60 ℃, extraction time 1.5 h, pH 9 and total flavonoid yield 0.706% Solid-liquid ratio> extraction temperature> extraction time> solution pH. The optimum conditions of ethanol reflux extraction were solid-liquid ratio 1:40, temperature 60 ℃, ethanol volume fraction 70%, extraction time 2.0 h, total flavonoid yield 1.063% > Extraction time> ethanol volume fraction. The optimum conditions of ultrasonic extraction were extraction time 30 min, solid-liquid ratio 1:40, ethanol volume fraction 70%, extraction temperature 50 ℃, total flavonoid yield 0.797% > Extraction time> ethanol volume fraction.