作　　者： ; ; ;

机构地区： 遵义医学院珠海校区生物工程系

出　　处： 《广东农业科学》 2012年第12期103-105,共3页

摘　　要： 利用微波萃取-醇提取法提取蓝树莓叶与黄树莓叶总黄酮,比较蓝树莓叶与黄树莓叶中总黄酮含量。通过正交试验确定最佳提取条件,结果表明,乙醇浓度是影响提取率的主要因素,微波强度与提取时间影响较小,固液比对提取率影响最小。微波萃取树莓叶中黄酮类成分的最佳工艺条件为50%乙醇、微波7 min、固液比1∶25、中火微波。蓝树莓叶中的总黄酮含量为14.470%,黄树莓叶中的总黄酮含量为8.265%。 It was that extracting the blue raspberzy leave and yellow raspberry leaves in total faleonoid content by the methods of microwave extracting, to compare blue raspberry leaves and yellow raspberry leaves. The result showed that ethanol was the main factor affecting the extraction rate, the less influence of the intensity and extraction time,solidliquid ratio influence on the extraction rate were minimal. The optimum exaction technology conditions of Raspberry were as follows：microwave time of 7 min, 50% ethanol concentrationand, solid-liquid ratio of 1：25 ;The yield of total flavonoid of blueberry leaves was 14.470% and the yield of total flavonoid of cloudberry leaves was 8.265%.

关 键 词： 树莓叶 总黄酮 微波萃取法

领　　域： [生物学]