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正交试验法优选艾叶总黄酮提取工艺研究

Research on Ultrasonic Wave Extraction of Total Flavones from Folium Artemisiae Argyi

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【作者】 龚珍林闫克玉贾玉红

【Author】 GONG Zhen-lin (School of Food Science and Bioengineering,Northwest A & F University,Yangling 712100,China) YAN Ke-yu JIA Yu-hong (School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China)

【机构】 西北农林科技大学食品科学与工程学院郑州轻工业学院食品与生物工程学院郑州轻工业学院食品与生物工程学院 陕西 杨凌712100河南 郑州450002

【摘要】 本文为测定艾叶中总黄酮的含量采用,设计正交设计优选艾叶中总黄酮的提取条件,用芦丁作对照品,硝酸铝作显色剂,测定波长在510 nm处,比色法测定艾叶总黄酮的吸光度。实验结果获得优选提取条件是:用70 mL 60%的乙醇浸泡1.000 g左右的艾叶粉末24 h,在超声波功率为200 W的条件下,辅助萃取40 min。结论:艾叶中含有丰富的黄酮类化合物,具有很强的抗氧化活性,认为艾叶有很强的开发应用价值。

【Abstract】 Object:To investigating the optimum extracting conditions of the total flavones in Folium artemisiae argyi.Methods:The extracting conditions of the total flavones in folium artemisiae argyi by ultrasonic waves were optimized by the single-factor and orthogonal experiments.Using rutin as control reagent and aluminium nitrate as colorimetric reagent,the absorbency of total flavones was determined with colorimetric wavelength at 510 nm.Results:The best dipping time in 60% alcohol,ulgtrasonic wave power and extraction time were 24 h,200 W and 40 min,respectively.Conclusions:The flavonoid compounds were in abundance in Folium Artemisiae Argyi and had strong anti-oxidant activity.The results also indicated a promising prospect fro development ofFolium Artemisiae Argyi.

【关键词】 艾叶总黄酮超声波
【Key words】 Folium Artemisiae Argyi:total flavonesultrasonic waves
  • 【文献出处】 现代食品科技 ,Modern Food Science and Technology , 编辑部邮箱 ,2007年09期
  • 【分类号】TQ461
  • 【被引频次】25
  • 【下载频次】695
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