本文選題：紅油椿葉　切入點：響應面　出處：《食品科學》2017年22期 　論文類型：期刊論文

【摘要】：為研究酶法-超聲波輔助提取紅油椿老葉總黃酮工藝參數,以總黃酮得率為指標,經單因素試驗篩選出影響總黃酮得率的4個因素:酶添加量、p H值、超聲溫度、料液比,并采用響應面試驗優(yōu)化提取工藝條件,并建立紅油椿老葉中黃酮的高效液相色譜測定方法。結果表明,紅油椿老葉總黃酮提取最佳工藝為纖維素酶添加量0.6%、p H 4.6、45℃酶解120 min,再經60%乙醇溶液、料液比1∶25(g/mL),超聲功率140 W、超聲溫度62℃條件下提取40 min,連續(xù)提取2次,紅油椿老葉總黃酮得率為14.98%。與酶法提取相比,酶法聯合超聲波法提取明顯提高了總黃酮得率。高效液相色譜法測定結果表明,紅油椿老葉總黃酮粗提物中含有蘆丁、槲皮素和山柰酚,質量分數分別為0.16%、0.06%、0.03%。
[Abstract]:In order to study the technological parameters of extracting total flavonoids from old leaves of Toona sinensis by enzymatic method and ultrasonic assisted extraction, four factors affecting the yield of total flavonoids were selected by single factor test, such as enzyme addition amount (pH), ultrasonic temperature and ratio of material to liquid. The extraction conditions were optimized by response surface test, and the HPLC method for the determination of flavonoids in the old leaves of Toona sinensis was established. The optimum technology for extracting total flavonoids from old leaves of Ailanthus sinensis was as follows: cellulase addition 0.6% H 4.645 鈩，

本文編號：1581632