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Position: Home > Articles > Extraction Technology of Total Flavonoids from Chestnut Shell by Ultrasound-assisted Enzymatic Method Journal of Henan Agricultural Sciences 2015,44 (7) 153-156

超声波辅助酶法提取板栗壳总黄酮的工艺优化

作  者:
赖红芳;潘立卫;黄秀香
单  位:
河池学院化学与生物工程学院
关键词:
板栗壳;总黄酮;超声波辅助
摘  要:
为了研究超声波辅助酶法提取板栗壳中总黄酮的最佳工艺条件,以超声波辅助果胶酶进行提取,采用单因素试验和L18(37)正交试验,研究超声时间、超声功率、超声温度、酶用量、p H值5个因素对板栗壳总黄酮提取率的影响。结果表明,超声波辅助酶法提取板栗壳总黄酮的最佳工艺条件:超声时间30 min、超声功率80 W、超声温度50℃、酶用量10 mg、p H值5,在此条件下得到的总黄酮提取率最高,为5.96%,回收率为92.90%。
译  名:
Extraction Technology of Total Flavonoids from Chestnut Shell by Ultrasound-assisted Enzymatic Method
作  者:
LAI Hongfang;PAN Liwei;HUANG Xiuxiang;College of Chemistry and Bio-engineering,Hechi University;
关键词:
chestnut shell;;total flavonoids;;ultrasound-assisted
摘  要:
In order to study the optimal technics of total flavonoids from chestnut shell by ultrasoundassisted enzymatic method,the effects of ultrasonic time,ultrasonic power,ultrasonic temperature,enzyme dosage and p H value on extraction yield of total flavonoids from chestnut shell by ultrasound-assisted pectin enzyme method using L18( 37) orthogonal test. The optimal extraction conditions of total flavonoids from chestnut shell by ultrasound-assisted pectin enzyme method were as follows: ultrasonic time of 30 min,ultrasonic power of 80 W,ultrasonic temperature of 50 ℃,enzyme dosage of 10 mg,p H value of 5,under the above conditions the flavonoid extraction yield was the highest with 5. 96%,the recovery rate was 92. 90%.

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