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Home > Wen Yuan (High School Edition) > 2021 No.09 > 姬松茸总黄酮提取条件的优化

  • 姬松茸总黄酮提取条件的优化

    Author(s)：

    于明星 楚建芝 崔琪 张蕊*

    Publication Title：

    Wen Yuan (High School Edition) 2021 No.09

    Affiliations：

    山东省食用菌技术重点实验室，鲁东大学农学院

    Abstract：

    本研究以姬松茸子实体为研究材料，采用超声波法提取姬松茸中的黄酮类化合物，探索了超声波法提取姬松茸中黄酮类化合物的主要影响因素，在单因素试验的基础上，采用正交试验法确定最佳提取工艺，试验结果表明：料液比1∶20，超声时间40min，超声温度50°C，乙醇浓度60%，此时黄酮的总提取率可达3.446%。本研究为姬松茸的综合利用及功能性食品的深入研究提供了可靠的依据。

    Keywords：

    超声波；姬松茸；总黄酮；鉴别

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    [1] 于明星,楚建芝,崔琪,张蕊.姬松茸总黄酮提取条件的优化[J].Wen Yuan (High School Edition),2021(09),.

文渊(高中版)
Wen Yuan (High School Edition)

Language: 中文

CN：11-9276/G

ISSN：2096-6288

Publication Frequency: 月刊

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