[1]米智.正交试验优化苦荞黄酮提取工艺[J].中国调味品,2019,(11):116-119.
 Optimization of Extraction Process of Flavonoids from Tartary Buckwheat by Orthogonal Test[J].CHINA CONDIMENT,2019,(11):116-119.
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正交试验优化苦荞黄酮提取工艺()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年11期
页码:
116-119
栏目:
出版日期:
2019-11-20

文章信息/Info

Title:
Optimization of Extraction Process of Flavonoids from Tartary Buckwheat by Orthogonal Test
作者:
米智
文献标志码:
A
摘要:
为了探究苦荞黄酮提取的最佳工艺条件,本文采用索氏提取法结合正交试验,探究了加醇量、乙醇浓度、提取次数和回流时间四因素对苦荞黄酮提取率的影响。结果显示:在乙醇体积为苦荞质量的7倍,乙醇浓度为80%,提取3次和回流2.5小时的条件下,苦荞黄酮提取率最高,该试验准确可靠稳定。为研究苦荞中黄酮等成分的提取提供了参考依据。
Abstract:
In order to explore the optimal technological conditions for the extraction of flavonoids from tartary buckwheat, the effect of four factors on the extraction rate of flavonoids from tartary buckwheat was studied by soxhlet extraction method combined with orthogonal test. The results showed that the extraction rate of flavonoids from tartary buckwheat was the highest under the condition that ethanol volume was 7 times of the quality of tartary buckwheat, ethanol concentration was 80%, three times of extraction and 2.5 hours of circulation reflux. It provides a reference for the extraction of flavonoids from tartary buckwheat.
更新日期/Last Update: 2020-07-30