安徽农业科学2013，Vol.41Issue(6)：2687-2688,2692,3.
美味猕猴桃中黄酮化合物的提取研究
Study on the Extraction of Flavonoids from Actinidia deliciosa
王菲 1孙丽萍 1高俊 1杨双春 1陆光1
作者信息
摘要
Abstract
[Objective] To optimize the technique of extracting flavonoids from Actinidia deliciosa. [Method] There are many factors which can affect the final yield of flavonoids from Actinidia deliciosa in the process of extraction, such as the concentration of ethanol, material-liquid ratio, ultrasonic power, ultrasonic time, extraction temperature and time of the water bath and extraction times. Single-factor experiment and discussion on the result was conducted. According to the result of single-factor experiment, three factors such as the concentration of ethanol, ultrasonic power andultrasonic time which have greater effect on the extraction of flavonoids from Actinidia deliciosa were chosen to be three levels of orthogonal experiment. [ Result] The result of orthogonal experiment showed that the optimal conditions for ultrasonic assisted extraction method to extract Actinidia deliciosa flavonoids are as follows: the ethanol concentration 70% , material-liquid ratio 1: 5 (g/ml) , ultrasonic power 70 W, ultrasonic time 5 min. Under the optimum conditions, the extraction efficiency of flavonoids is the best. [Conclusion] The study provides reference basis for developing and utilizing flavonoids from Actinidia deliciosa.关键词
美味猕猴桃/黄酮/超声波/提取Key words
Actinidia deliciosa/Flavonoids/Ultrasonic wave/Extraction分类
农业科技引用本文复制引用
王菲,孙丽萍,高俊,杨双春,陆光..美味猕猴桃中黄酮化合物的提取研究[J].安徽农业科学,2013,41(6):2687-2688,2692,3.
