论文部分内容阅读
采用表面活性剂Tween 20强化超声提取山柰中黄酮类化合物,在单因素实验研究的基础上,通过响应面优化了提取工艺条件。优化所得最佳超声提取工艺条件为:Tween 20质量分数0.15%,料液比1∶15(g/mL),超声时间60 min,超声温度62℃,在此条件下山柰中黄酮类化合物的得率为51.214mg/g。山柰中黄酮类化合物提取液稳定性实验结果表明:弱酸及避光条件有利于黄酮类化合物的保存。还原剂和氧化剂对稳定性影响很大,应该避免直接接触,减少黄酮类化合物的损失。常用食品添加剂中,葡萄糖和蔗糖对提取液的稳定性影响较小,Vc和苯甲酸钠对提取液稳定性影响较大。
The extraction of flavonoids from Pulsatilla chinensis was intensified by using Tween 20 surfactant. Based on the single factor experiment, the extraction conditions were optimized by response surface method. The optimal conditions of ultrasonic extraction were as follows: Tween 20 mass fraction 0.15%, solid-liquid ratio 1:15 (g / mL), ultrasonic time 60 min, ultrasonic temperature 62 ℃. Under this condition, the yield of flavonoids The rate was 51.214 mg / g. The experimental results of the stability of flavonoids extracts from the mountain shrews showed that the weak acids and dark conditions are conducive to the preservation of flavonoids. Reducing agents and oxidizing agents have a great impact on stability and should avoid direct contact and reduce the loss of flavonoids. Commonly used food additives, glucose and sucrose on the stability of the extract less affected, Vc and sodium benzoate on the stability of the extract greater impact.