安徽农业大学学报2011，Vol.38Issue(2)：197-201,5.DOI:CNKI:34-1162/S.20110303.0942.009
毛竹笋总黄酮的提取工艺研究
Extraction of flavonoids from Phyllostachys pubescens shoot
摘要
Abstract
Flavonoids from Phyllostachys pubescens shoot were extracted by methods of water, ethanol b ackflow and ultrasonic wave extractions. The optimum extraction condition was obtained by single factor analysis and orthogonal test. The results showed that the yield of flavonoids was 0.706％ by water extraction under the conditions of 60℃, 1∶ 30 solid-liquid ratio, pH 9.0 and 1.5 h. The order of the factors which affected water extraction was soild-liquid ratio ＞ extraction temperature ＞ extraction time ＞ pH. The yield of flavonoids was 1.063％ by the method of ethanol backflow under the conditions of 1∶ 40 solid-liquid ratio, 60℃, 70％ ethanol and 2.0 h. The order of the factors which affected the ethanol backflow extraction was soild-liquid ratio ＞ extraction temperature ＞ extraction time ＞ volume fraction of ethanol solution. The yield of flavonoids was 0.797％ by methods of ultrasonic wave under the conditions of 1∶ 40 solid-liquid ratio, 50℃, 70％ ethanol and 30 min. The order of the factors which affected the ultrasonic wave extraction was soild-liquid ratio ＞ extraction temperature ＞ extraction time ＞ volume fraction of ethanol solution.关键词
毛竹笋/总黄酮/正交试验Key words
Phyllostachys pubescens shoot/ flavonoids/ orthogonal test分类
农业科技引用本文复制引用
王文文,袁艺,袁彩红,武静文..毛竹笋总黄酮的提取工艺研究[J].安徽农业大学学报,2011,38(2):197-201,5.基金项目
"十一五"国家科技支撑项目(2007DAQ01049,2008BADA9804)资助. （2007DAQ01049,2008BADA9804）
