畜牧与饲料科学 ›› 2008, Vol. 29 ›› Issue (5): 1-1.doi: 10.12160/j.issn.1672-5190.2008.05.001

• 试验研究 •    下一篇

甘草总黄酮微波法提取工艺的研究

朱飞娥 田自华 张子义   

  1. 内蒙古农业大学生物工程学院,内蒙古呼和浩特010018
  • 出版日期:2008-10-20 发布日期:2008-10-20
  • 通讯作者: 朱飞娥
  • 作者简介:朱飞娥(1983-),女,主要研究方向为生物技术。 通讯作者:张子义(1973-),男,在读博士研究生,讲师,主要研究方向为植物学.E-mail:zzybiology@yahoo.com.cn.
  • 基金资助:
    内蒙古自然科学基金(200408020321).

A Study on the Extraction of Total Flavones from Glycyrrhiza Uralensis Using the Technique of Microwave

ZHU Fei-e,TIAN Zi-hua, ZHANG Zi-yi ( Inner Mongolia Agricultural University, Huhhot 010018, China )   

  • Online:2008-10-20 Published:2008-10-20

摘要: 该研究用正交设计法,以固液比、酒精浓度及微波处理时间为因素进行分析,以分光光度法测定总黄酮含量作为综合评价指标,来探索在微波处理条件下从甘草中提取总黄酮的优化条件。试验研究发现。微波法提取甘草总黄酮的最佳条件为固液比1:8;酒精浓度85%;微波低火处理3min。

Abstract: Based on orthogonal design, by testing the parameters of liquid-solid ratio, concentration of alcohol and duration of microwave process, the conditions of the technique of microwave extraction of total flavones content from Glycyrrhiza Uralensis were optimized by referring the results of spectrophotometrie measurement of the total flavones as the overall evaluation indexes. The study showed that the optimum conditions for microwave extraction of total flavones from licorice are: 1:8 liquid-solid ratio, 85 % alcohol concentration, and 3 min low fire microwave process.

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