文献类型：期刊文献

中文题名：花生壳黄酮微波碱法提取工艺研究

英文题名：Study on extraction process of flavonoids from peanut shell

作者：王秋红[1];刘畅[1];方波[1]

机构：[1]华东理工大学化学工程研究所,上海200237

年份：2010

卷号：35

期号：1

起止页码：207

中文期刊名：食品科技

外文期刊名：Food Science and Technology

收录：北大核心:【北大核心2008】；

语种：中文

中文关键词：花生壳;黄酮;微波碱法

外文关键词：peanut shell; flavone; extraction by NaOH solution assisted with microwave

摘要：采用微波碱提法,酸性条件下沉淀,并用乙醇重新溶解,从花生壳中提取活性抗氧化活性成分黄酮。用NaNO2-Al(NO3)3比色法测定提取物总黄酮的纯度,以高效液相色谱法测定木犀草素的含量。最佳提取条件为:提取2次,每次提取7.5min,料液比1∶20,氢氧化钠浓度0.1mol/L。最佳条件下总黄酮提取率为3440mg/kg,木犀草素含量为7.28%。
We studied the technology of the active ingredient flavone extracted by NaOH solution assisted with microwave from peanut shell, precipitated under acidic conditions, and redissolved with ethanol. The purity of the total flavonoids is determined with NaNO2-Al（NO3）3 colorimetry, and the content of the luteolin is determined with HPLC. The optimized qualification of the flavone extracted from peanut shell： extracted twice, 7.5 minutes each time, the ratio of solvent to material is 1：20; the concentration of NaOH is 0.1 mol/L. Under the optimum condition, the extraction percentage of the total flavonoids is 3440 mg/kg, and the content of luteolin is 7.28%.