诺丽NONI果与叶中总黄酮的提取工艺.pdfVIP

Ch ina Food Add itiv es 诺丽(NONI)果与叶中总黄酮的提取工艺 云韵琴, 符文英, 符传贤 (, 570203) 4 : L ( 3 ) Noni: 9 Noni, , 75 , 40h, 75% , 1 30, Noni 2291m g/g Non i , , 85 , 40h, 80% , 135, 3304m g/g : Non i; Non i; ; : TS2021 : A : 1006- 2513( 2009) 03- 0142- 04 Study on extractingmethod of flavonoid from fruit and leaf ofmorinda citrifolia YUN Yun-qin, FUW en-ying, FU huan-xian ( Pro uctsQ uality Supervision an Testing Institute ofH ainan Province, Haikou 570203) 4 Abstract: The extracting con ition of flavonoi s from Non i fru it an leaf w as eterm ination by the L ( 3 ) orthogonal 9 esign. The resu lts show e that extracting flavonoi s from fru its, extraction tmi e, followe by the concentration of alco- hol an the temperatu re ha the greatest mi pact on the extractionwh ile the liqu i ratio ha the m inmi al effect. The best con itions for extraction w as: tem perature 75 , extracting 40 hours, 75% ethano,l 1 30 ratio of soli / liqu i . The average yiel of flavonoi sw as 2291mg/ g. If extracting flavonoi s from the leaves, the greatest effect on the ex- traction factorwas the tem perature, followe by the liqui ratio an the concentration of alcohol, extraction tmi e ha the m in mi al effect. The best con itionsw as: extraction tem perature 85 , the extraction tmi e 40 hours, 80% ethanol, ratio of soli / liqu i 1 35 an the average yiel of flavonoi s was 3304m g/g. Keywords: fru it; lea;f flavonoi s; extraction pr