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目的:研究超声-果胶酶协同作用下提取滁菊总黄酮的最佳工艺。方法:通过单因素试验和正交试验获得超声-果胶酶协同提取滁菊总黄酮的最佳工艺。结果:最终得出超声-果胶酶协同提取滁菊总黄酮的最佳条件是:超声时间为40 min,超声温度为60℃,乙醇浓度为70%,液料比为20∶1。结论:与传统的索氏提取相比,超声提取工艺操作简单,提取成本低,安全可靠,提取率高。
OBJECTIVE: To study the best extraction technology of flavonoids from chrysanthemum under ultrasound-pectinase synergism. Methods: The best technology of ultrasonic-pectinase synergistic extraction of total flavonoids from Chrysanthemum morifolium was obtained by single factor test and orthogonal experiment. Results: The optimum conditions for the simultaneous extraction of total flavonoids from Chrysanthemum morifolium by ultrasonic-pectinase were as follows: ultrasonic time was 40 min, ultrasonic temperature was 60 ℃, ethanol concentration was 70%, and liquid-to-liquid ratio was 20:1. Conclusion: Compared with the traditional Soxhlet extraction, the ultrasonic extraction process is simple, the extraction cost is low, safe and reliable, and the extraction rate is high.