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采用均匀实验设计对叉枝鸦葱总黄酮的提取工艺进行了研究。主要考察乙醇浓度、提取时间、料液比及提取次数等4个因素对提取率的影响,优选出合理的提取工艺。结果表明水浴回流提取法最佳提取工艺为:15%乙醇、料液比为1:34、提取时间为45min、提取次数为3次;超声-微波协同提取法最佳提取工艺为:30%乙醇、料液比为1:36、提取时间为41min、提取次数为3次。通过比较两种提取方法,超声-微波协同提取法具有省时、节能、操作方便等优点。
A uniform experimental design was used to study the extraction technology of total flavonoids from the onion. The main study of ethanol concentration, extraction time, the ratio of solid to liquid and the number of extraction and other factors on the extraction rate of four, the preferred extraction process. The results showed that the optimal extraction process was 15% ethanol, the ratio of solid to liquid was 1:34, the extraction time was 45 min and the number of extraction was 3 times. The optimal extraction process of ultrasonic-microwave synergistic extraction was 30% ethanol , Solid-liquid ratio 1:36, extraction time 41min, extraction times 3 times. By comparing the two extraction methods, ultrasonic-microwave co-extraction method has the advantages of saving time, saving energy, and being convenient to operate.