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黄酮是一类具有生物活性的物质,但其在生物体内含量很少,通过研究提取工艺中的相关因素对提取率的影响优化出适合的加工工艺。选取毛木耳为研究对象,以总黄酮含量为指标,采用响应面法分别考察微波处理时间、料液比、乙醇浓度对提取率的影响。结果表明,微波时间110 s,料液比为1:15,乙醇体积分数为70%时,毛木耳总黄酮提取率最高,可以达到0.138%。
Flavonoids are a class of bioactive substances, but their content in the body is very small, by studying the impact of the extraction process of the relevant factors on the extraction rate to optimize the appropriate processing technology. Select the fungus as the research object, the total flavonoids content as an indicator, response surface methodology were investigated microwave treatment time, the ratio of solid to liquid, ethanol concentration on the extraction rate. The results showed that when the microwave time was 110 s, the solid-liquid ratio was 1:15 and the volume fraction of ethanol was 70%, the extraction rate of total flavonoids in A. millet was the highest, which could reach 0.138%.