洋葱中黄酮类化合物的提取方法的研究
目的：本文通过探究洋葱中黄酮类物质提取方法，确立提取方法的最优方案，通过纵向对比得出最佳提取方案。方法：热水浸提法、乙醇浸提法和酶解提取法。结果：酶解提取法提取效率最高；最佳提取工艺：酶解PH=5、酶解温度40℃、酶量2.7‰、酶解时间70min。在此工艺条件下，洋葱黄酮类物质质量可达到 5.8649 mg/g。结论：通过对三种方法提取效率进行纵向对比，确定酶解提取法为最佳提取方法。
Objective: To explore the extraction method of flavonoids in onion, establish the optimal extraction method, and obtain the best extraction method through longitudinal comparison. METHODS: Hot water extraction method, alcohol extraction method and enzymatic extraction method. Results: The extraction efficiency of enzymatic hydrolysis was the highest. The best extraction process: enzymatic hydrolysis PH = 5, enzymatic hydrolysis temperature 40 °C, enzyme content 2.7 ‰, enzymatic hydrolysis time 70 min. Under these conditions, the quality of onion flavonoids can reach 5.8649 mg/g. CONCLUSION: The enzymatic extraction method is the best one by comparing the extraction efficiency of the three methods longitudinally.
标题：洋葱中黄酮类化合物的提取方法的研究
英文标题：Study on Extraction Methods of Flavonoids from Onion
作者：
白静 河南应用技术职业学院
中文关键词:洋葱,黄酮类物质,提取方法,
英文关键词:onion flavonoids Extraction method,
发表日期：2018-10-30
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