芦笋老茎中提取芦丁的研究

摘要

The effects were studied of temperature, ultrasonic power, ethanol mass fraction and the ratio of material to liquid on extraction of rutin from the older stem of asparagus flour by different extraction of ultrasonication and ethanol soaking. The extracting processing was optimized through single factor experiment and orthogonal regression experiments. Results showed that: the yields of rutin was higher by ultrasonication than that of ethanol soaking, and the optimum conditions were as follows: the ultrasonic power 90 W, ethanol mass fraction 60%, optimum temperature 80℃ , and the ratio of material to liquid 1:25(m = V) , and the yields of rutin was 4. 53%.%以芦笋老茎为原料,采用超声波辅助提取和乙醇浸提两种方法,研究提取温度、超声功率、乙醇体积分数和料液比对芦丁提取的影响,通过单因素试验与正交试验优化芦丁提取工艺条件.结果表明:超声波辅助法对芦笋老茎中芦丁得率明显高于乙醇浸提法,超声功率90 W,乙醇体积分数60％,提取温度80℃,料液比1∶25(m∶V)为最佳提取工艺.该条件下芦丁得率为4.53％.