文章摘要
黄小红,刘小明,邓开野,王金丽.响应面法优化番荔枝果肉黄酮提取工艺[J].广东农业科学,2013,40(7):97-100
响应面法优化番荔枝果肉黄酮提取工艺
Optimization on extraction process of flavonoids from sweetsop pulp by response surface method
  
DOI:
中文关键词: 番荔枝果肉  黄酮  响应面分析
英文关键词: sweetsop pulp  flavonoid  response surface analysis
基金项目:农业部公益性行业(农业)科研专项(201203072-02-01)
作者单位
黄小红,刘小明,邓开野,王金丽 中国热带农业科学院农业机械研究所仲恺农业工程学院轻工食品学院 
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中文摘要:
      以番荔枝为材料,通过颜色反应法及紫外吸收光谱法初步鉴定番荔枝果肉的黄酮类物质。以芦丁为标准品,利用紫外分光光度法测定样品的黄酮含量,并利用响应面法对番荔枝黄酮提取工艺进行优化。结果表明:在乙醇浓度为51%、料液比为1:10(W/V)、提取温度为81℃、提取时间为2.5 h下,番荔枝中提取的黄酮含量为735 mg/100g。此方法简单、快捷、准确,可用于提取番荔枝果肉黄酮。
英文摘要:
      Flavonoids contained in sweetsop pulp were conformed based on color reaction and UV spectrum with rutin as standard. Using spectrophotometric determination of total flavonoids from sweetsop pulp, extraction process was optimized by Response Surface Methodology. The results showed that the best parameters were that the concentration of alcohol was 51.94%(V/V), the ratio of material and alcohol was l:10 (W/V), the extraction temperature was 81℃and extraction time was 2.5 h. The extraciton volume of flavonoids was 735 mg/100 g. The method is simple, fast, accurate, and practical for extracting the flavonoids in sweetsop pulp.
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