安徽农业科学Issue(12)：7108-7109,7298,3.
黄花菜根中总黄酮的超声提取工艺研究
Ultrasonic Extraction Technology of Total Flavonoids from the Roots of Hemerocallis fulva L.
白雪松 1杜鹃 1刘新迪1
作者信息
- 1. 吉林医药学院营养教研室,吉林吉林132013
- 折叠
摘要
Abstract
[ Objective] To study the optimal conditions for the ultrasonic extraction technology of total flavonoids from the roots of Hemerocallis fulva L. [ Method] The optimal technology for the ultrasonic extraction of total flavonoids from H. fulva was obtained based single factor test and orthogonal test. [Result] Factors affecting the extraction rate of total flavonoids were in the order of ethanol concentration > solid-liquid ratio > temperature > extraction time. The optimal extraction technology was 70% ethanol, L: 15(g/ml) solid-liquid ratio,60 ℃ extraction temperature and 50 min extraction time. Under this condition, the content of total flavonoids in H. fulva reached 6.984 mg/g. [ Conclusion] The extraction technology of total flavonoids from the roots of H. fulva was optimized,which provided theoretical basis for the further development and utilization of H. fulva roots.关键词
黄花菜根/总黄酮/超声提取/正交试验Key words
Hemerocallis Jidva L. / Total flavonoids/ Ultrasonic extraction/ Orthogonal test分类
农业科技引用本文复制引用
白雪松,杜鹃,刘新迪..黄花菜根中总黄酮的超声提取工艺研究[J].安徽农业科学,2012,(12):7108-7109,7298,3.
