龙眼果肉黄酮乙醇法提取优化工艺研究

基金项目:

国家科技基础条件平台项目(2005DKA21002-27);国家科技支撑计划项目(2007BAD07B01);福建省财政专项(STIF-Y06);农业部作物种质资源保护项目(NB07-2130135-08);福建省科技计划重点项目(2009R0034)

Optimization of flavonoid ethanol extraction from Dimocarpus longan Lour. aril

1.
Fujian Breeding Engineering Technology Research Center for Longan & Loquat, Fuzhou, Fujian 350013, China;
2.
Information Institute of Agricultural Economy and Scitechnologicaln, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China;
3.
Fruit Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350013, China

摘要: 采用乙醇法通过单因素渐进试验,即不同的乙醇浓度梯度、不同的水浴温度梯度、不同的水浴时间梯度、不同的料液比梯度、不同的提取次数提取龙眼果肉黄酮,探明各因素范围,之后采用4因素4水平L16(45)正交试验设计,确立龙眼果肉黄酮提取的优化工艺:乙醇浓度85%、温度70℃、水浴时间2.5 h、料液比1∶3。
- 龙眼 /
- 乙醇法 /
- 单因素试验 /
- 正交设计 /
- 优化工艺
Abstract: To optimize the ethanol extraction of flavonoid from Dimocarpus longan Lour.Aril,ethanol concentration,temperature,water bath time,material-solvent ratio and extraction time were used as the criteria in the progressive single factor experiment.An orthogonal test of four factors and four levels was designed.The results showed that 85% ethanol,70℃,2.5h in a water bath and 1∶3 material-solvent ratio were the best conditions for the extraction process.
- Longan /
- ethanol extraction /
- single factor experiment /
- orthogonal design /
- optimization

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