| 杨继,叶安,陆智明,陆国权.金佛手果叶黄酮提取工艺的优化[J].中国南方果树,2015,44(3): |
| 金佛手果叶黄酮提取工艺的优化 |
| Optimization of Extracting Conditions of Flavonoids from the Fruit and Leaf of Citrus Bergamot |
| 投稿时间：2014-12-16 修订日期：2015-03-26 |
| DOI： |
| 中文关键词: 金佛手 浸提 黄酮 优化 |
| 英文关键词:Citrus Bergamot Extracting Flavonoids Optimization |
| 基金项目:金华市政府横向项目 |
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| 摘要点击次数: 2411 |
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| 中文摘要: |
| 以乙醇为浸提剂，通过单因素和多因素实验，采用响应面试验设计方法对金佛手果叶多酚最佳提取工艺进行了研究，结果表明：黄酮最佳提取条件是乙醇浓度85%，提取时间171min，提取温度81℃，此时1g金佛手果、叶粉黄酮得率分别是0.404和1.292g/100g。可靠性验证实验表明，上述提取方法的优化条件是可靠的。 |
| 英文摘要: |
| Through single factor and multi-factor experiments, and response surface experimental design method, the best extraction process of flavonoids by ethyl alcohol extraction of the Citrus Bergamot is studied. The result shows that: for flavonoids, the optimal extraction conditions is 85% of ethanol, 171 minutes of extracting time, 81℃ of extracting temperature.One gram of fruit, leaf powder of Citrus Bergamot flavonoids yield 0.404 and 1.292 grams, respectively, per 100 grams, with this understanding.Through reliable verified experiment, the optimized condition of the above extraction method is finally indicated to be reliable. |
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