作　　者： ; ; ; ;

机构地区： 昆明医学院公共卫生学院营养与食品研究所

出　　处： 《现代食品科技》 2009年第5期550-552,共3页

摘　　要： 研究微波辅助水提取凤尾茶中总黄酮最佳工艺条件。考察了料液比、微波功率、提取时间对总黄酮提取率的影响,在单因素实验的基础上通过正交试验得出最佳工艺为:原料在液料比为30mL/g时用90℃热水浸提30min,然后在微波功率400W的条件下,微波提取5min,提取率为5.235%,并通过精密度实验和回收率实验证明方法可靠。 The microwave-assisted extraction of flavonoids from Elsholtzia bodinieri V. was studied in this paper. The effects of three factors （extraction time, microwave power and the ratio of raw materials and solution） on extraction rate of flavonoids were investigated. The best extraction technology was obtained through orthogonal experiments based on single factor： dispersing the raw materials in hot water （90℃） for 30min with the ratio of raw materials to solution of 1：30 and then extracting for 5min with the microwave power of 400W. Under the optimal extraction conditions, the extraction rate of flavoniods was 5.235%. The methods also showed high reliability and precision.

关 键 词： 凤尾茶 总黄酮 微波 提取

领　　域： [理学] [理学]