【摘要】 以荠菜为原料,研究了甲醇浓度、浸提温度、浸提时间、料液配比等单因素对荠菜中黄酮类化合物浸提效果的影响。在单因素试验的基础上,通过二次回归正交旋转试验得到了最佳提取工艺:甲醇体积分数为0.125,浸提时间为2.9 h,料液质量比为1∶32.7。在最佳浸提条件下得到荠菜黄酮类物质提取量为每克干样中芦丁当量29.33 mg。更多还原

【Abstract】 In this paper,effects of methanol concentration,temperature,extracting time and ratio of solid to liquid on extracting flavonoids from Capsella bursa-pastoris were studied.By single-factor and second order regression for rotatable orthogonal designs,the optimum extracting conditions were as following:time was 2.9 h,solid-to-liquid ratio 1∶ 32.7,methanol concentration 0.125.The yield of flavonoids was 29.33 mg equivalent rutin/g dry sample at the optimum conditions.更多还原