食品科学2011，Vol.32Issue(24)：60-63,4.
茜草总黄酮提取工艺研究
Optimization of Extraction Process for Total Flavonoids from Madder Root
摘要
Abstract
This study was carried out to optimize the hot water extraction of total flavonoids from madder root.The effects of 4 process parameters including ethanol concentration,material-to-liquid ratio,temperature and extraction duration on extraction efficiencywere investigated by one-factor-at-a-time method and orthogonal array design.The results form the one-factor-at-a-time experiments showed that the optimal extraction conditions were 50% aqueous ethanol as extraction solvent at a material-to-liquid ratio of 1：40（g/mL）,temperature 70℃ and extraction duration 2.5 h.The results from the subsequent orthogonal array design experiments indicated that the highest extraction efficiency（1.67%） for madder root was achieved after 2 h of extraction with 60% aqueous ethanol at 70 ℃ and a material-to-liquid ratio of 1：40（g/mL）.In conclusion,the optimized extraction process is simple and feasible and has great reference value.关键词
茜草/总黄酮/提取工艺Key words
madder/total flavanoids/extraction分类
轻工纺织引用本文复制引用
田春莲,蒋凤开..茜草总黄酮提取工艺研究[J].食品科学,2011,32(24):60-63,4.基金项目
湖南省科技计划项目 （）
林产化工工程湖南省重点实验室开放基金项目 （）
湖南省高校“林产资源化学与林化产品开发”科技创新团队支持计划项目（湘教通（2010）212号） （）
