刘 虹,肖 敏,覃 瑞, 吴士筠,杨文婷,杨光忠.皱皮木瓜总酚酸提取工艺研究[J].中南民族大学学报自然科学版,2017,(2):49-52
皱皮木瓜总酚酸提取工艺研究
Study on Total Phenolic Acids Extraction Technology from Chaenomeles speciosa (Sweet.) Nakai
  
DOI:
中文关键词: 皱皮木瓜  总酚酸  提取工艺
英文关键词: Chaenomeles speciosa (Sweet.) Nakai  total phenolic acids  extraction technology
基金项目:中央高校基本科研业务费资助项目(CZW16001)
作者单位
刘 虹1,肖 敏1,覃 瑞1, 吴士筠2,杨文婷2,杨光忠3, * 1 中南民族大学 生命科学学院武汉 4300742 武汉工商学院 环境与生物工程学院武汉 430065 3 中南民族大学 药学院武汉 430074 
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中文摘要:
      为研究皱皮木瓜总酚酸的提取工艺,在单因素试验基础上,考察了料液比、乙醇浓度、提取温度、提取时间、提取次数等对皱皮木瓜总酚酸提取率的影响,以总酚酸含量为指标,结合正交试验优选了最佳提取条件. 结果表明:4种影响提取率的因素依次为:提取温度>提取时间>液料比>乙醇浓度,提取温度对总酚酸提取影响较为明显. 最佳提取工艺为:乙醇浓度体积比60%,提取温度90℃,料液比为1︰40(g·mL-1),提取5 h,1次. 在最佳提取工艺下,皱皮木瓜总酚酸浸膏得率38.9%,总酚酸含量0.303 g·g-1,最后提取率为34.22%,此提取总酚酸工艺简便准确易行.
英文摘要:
      To optimize the extraction process for total phenolic acids from Chaenomeles speciosa (Sweet.) Nakai, effects of solid-liquid ratio, ethanol concentration, extraction time, extraction temperature and extraction cycles on the extraction rate were studied by using the content of total phenolic acids as the index on the basis of the single-factor test with orthogonal test. The results indicates that the influence of the four factors on the extraction rate was in the order of extraction temperature, extraction time, solid - liquid ratio and ethanol concentration. Among these, temperature had relatively significant impacts on the yield of total phenolic acids. The best extraction condition was as follows: 60% ethanol, 90℃ extraction temperature, 1︰40 (g·mL-1 ) solid-liquid ratio, and extracting 5 h for 1 time. Under this condition, the yield of total phenolic acid from Chaenomeles speciosa (Sweet.) Nakai was 34.22%, with a total content of 0.303 g·g-1. This method was simple, accurate and convenient for the extraction of total phenolic acids.
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