[1]孙亚利,周文美,赵天明,等.苦荞黄酮提取方法的研究及含量测定分析[J].中国调味品,2019,(03 ):141-145.
 Study n The Extraction Method Of Tartary Buckwheat Flavonoids And Its Content Determination[J].CHINA CONDIMENT,2019,(03 ):141-145.
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苦荞黄酮提取方法的研究及含量测定分析()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年03期
页码:
141-145
栏目:
出版日期:
2019-03-20

文章信息/Info

Title:
Study n The Extraction Method Of Tartary Buckwheat Flavonoids And Its Content Determination
作者:
孙亚利周文美赵天明李向东王小平
文献标志码:
A
摘要:
以贵州苦荞为研究对象,对超声波辅助醇提法、微波辅助醇提法两种方法提取苦荞麦中的黄酮类化合物进行了比较分析,并对两种方法总黄酮和芸香苷含量的精密度、重现性和回收率进行了验证。结果表明:超声波辅助醇提法的最优工艺条件:乙醇质量分数为70%、料液比为1:30、提取时间30min、提取温度40℃,总黄酮得率为2.35%、芸香苷含量为1.141%;微波辅助醇提法的最佳工艺参数:乙醇质量分数为60%、提取时间1min、料液比为1:40,总黄酮得率为2.47%、芸香苷含量为1.193%。两种提取方法相比,微波提取效果优于超声提取,差异显著(p<0.05),微波辅助醇提法大大节省了时间。
Abstract:
:The flavonoids in tartary buckwheat were extracted and analyzed by ultrasonic-assisted alcohol extraction and microwave-assisted alcohol extraction. The precision of total flavonoids and rutin content in the two methods was analyzed. Reproducibility and recovery were verified.The results showed that the optimal conditions of ultrasonic-assisted alcohol extraction were as follows: ethanol mass fraction 70%, solid-liquid ratio 1:30, extraction time 30 min, extraction temperature 40°C, total flavonoids yield 2.35%, rutin content The optimum process parameters were 1.141%. Microwave-assisted alcohol extraction: ethanol mass fraction 60%, extraction time 1 min, solid-liquid ratio 1:40, total flavonoids yield 2.47%, rutin content 1.193.Compared with the two extraction methods, microwave extraction was superior to ultrasonic extraction and the difference was significant (p<0.05). Moreover, microwave-assisted alcohol extraction significantly saved time compared to ultrasound
更新日期/Last Update: 2019-05-20