现代食品科技2013，Vol.29Issue(3)：583-586,582,5.
超声波辅助提取荷叶和槐米黄酮的工艺研究
Ultrasonic Assisted Extraction of Flavonoids from Lotus Leaf and Sophora japonica
摘要
Abstract
Flavonoids is a class of compounds with high economic value, which is abundant in various types of agricultural processing waste. Flavonoids from Lotus leaf and Sophora japonica were extracted by ethanol hot-dip and ultrasonic assisted method. The extraction conditions were optimized according to the orthogonal experiment. Then the composition and purity of the extractions were determined by high performance liquid chromatography. Results showed that ultrasonic assisted extraction method was superior to ethanol hot-dip method. The optimum extracted conditions from Lotus leaf were as follows: ethanol concentration70%, temperature 35 ℃, extraction time 40 min, the ratio of material to solvent 1:40 (m:v). For the flavoids from Sophora japonica, the best extraction conditions were: the ethanol concentration70% , temperature 25 ℃, ultrasonic extraction time 35 min, and the ratio of material to solvent 1:40 (m:V). At the optimum conditions, the main component of the extractions was rutin and extraction yield reached 11.64% from the Lotus leaf and 15.47% from Sophora japonica. The research provided a basis to improve the value-added of agricultural processing waste.关键词
乙醇浸提/超声辅助/荷叶/槐米/黄酮Key words
ethanol extraction/ ultrasonic assisted/ lotus leaf/ sophora japonica/ flavonoids引用本文复制引用
张堃,张双灵,张忍..超声波辅助提取荷叶和槐米黄酮的工艺研究[J].现代食品科技,2013,29(3):583-586,582,5.基金项目
山东省教育厅高等学校科技计划(J12LD05),国家科技支撑计划子课题2011BAD34B03,青岛农业大学高层次人才启动基金(630927) （J12LD05）
