首页|竹笋加工废弃物中总黄酮的提取工艺研究

竹笋加工废弃物中总黄酮的提取工艺研究

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以笋头、笋壳、笋衣3种竹笋下脚料为原料，以乙醇为提取剂，采用超声波辅助法从中提取总黄酮。在单因素试验的基础上采用正交试验优化提取工艺。结果表明，笋壳中总黄酮的提取工艺参数为：超声波功率为250 W，乙醇浓度为75%，浸提时间为65 min，浸提温度为80℃，料液比为1∶25（g/g）；笋头中总黄酮的提取工艺参数组合：超声波功率为200 W，乙醇浓度为60%，浸提时间为65 min，浸提温度为80℃，料液比为1∶30（g/g）；笋衣中总黄酮的提取工艺参数组合：超声波功率为250 W，乙醇浓度为75%，浸提时间为65 min，浸提温度为80℃，料液比为1∶25（g/g）。在此条件下，总黄酮的提取率最高。
Extraction Technology of Total Flavonoids from Bamboo Shoot Processing Waste
With bamboo shoot processing wastes as raw material, used ethanol ultrasonic assisted to extract flavones. The extraction process was optimized through one-factor experiments and orthogonal experiments.The results showed that optimum extraction process of bamboo shoots shell,bamboo shoots head and bamboo shoots clothing respectively as: the ultrasonic power were 250, 200 W and 250 W; the ethanol concentration were 75%, 60%and 75%;the leaching time were 65 min;the leaching temperature were 80℃;the material liq-uid ratio were 1∶25, 1∶30(g/g) and 1∶25(g/g).

bamboo shoots headbamboo shoots shellbamboo shoots clothingextraction processflavonoids

张静、王淑培、阙茂垚、李向安

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武夷学院茶与食品学院，福建武夷山354300

中国乌龙茶产业协同创新中心，福建武夷山354300

福建出入境检验检疫局武夷山办事处，福建武夷山354300

笋头 笋壳 笋衣 提取工艺 总黄酮

福建省中青年教师教育科研项目(科技A类)南平市指导性科技计划项目

JA14313N2014D07

2017

10.3969/j.issn.1005-6521.2017.01.006

食品研究与开发
天津市食品研究所,天津市食品工业生产力促进中心

食品研究与开发

CSTPCD北大核心
影响因子：0.561
ISSN：1005-6521
年,卷(期)：2017.38(1)
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