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以烘干茄子根为原料,以茄子根中总黄酮提取率为指标,利用微波辅助提取茄子根中总黄酮。选取乙醇浓度、微波时间、微波温度、微波功率、料液比为单因素试验,在单因素试验基础上,以正交试验设计方法优化提取工艺。结果表明,最佳工艺条件为:乙醇浓度为80%、微波时间为4min、微波温度为60℃、微波功率为300W、料液比1∶20(g/mL),在此最佳条件下,茄子根总黄酮的提取率达1.652%。
Taking the dried eggplant root as raw material, taking the extraction rate of total flavonoids in root of eggplant as an index, the total flavonoids in eggplant root were extracted by microwave. The ethanol concentration, microwave time, microwave temperature, microwave power and solid-to-liquid ratio were chosen as the single factor test. Based on the single factor experiment, the orthogonal design was adopted to optimize the extraction process. The results showed that the optimum conditions were: ethanol concentration 80%, microwave time 4min, microwave temperature 60 ℃, microwave power 300W, the ratio of solid to liquid 1:20 (g / mL). Under these optimal conditions, Eggplant root flavonoids extraction rate of 1.652%.