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Extraction of Flavonoids from Leaves of Coix lacryma-jobi L.

Medicinal Plant 2018年第1期9卷 9-12页

作者： Xiaoxiong FENG Yurun LIANG Aiyue LUO Jiandan NONG Shaomei MO Yan NING Suoyi HUANG College of Clinical Laboratory Medicine Youjiang Medical University for Nationalities College of Basic Medical Science Youjiang Medical University for Nationalities College of Pharmacy Youjiang Medicine University for Nationalities Key Laboratory of Guangxi Universities on National Medicine in Youjiang River Basin

[Objectives] To extract the flavonoids from leaves of Coix lacryma-jobi L. [Methods] Ethanol extraction method was adopted,spectrophotometry was used,and single factor experiment and orthogonal experiment were carried out to study the effects of ethanol percentage,extraction temperature,solid-to-liquid ratio and extraction time on the extraction of total flavonoids from leaves of C. lacryma-jobi L.[Results] The order of 4 factors influencing the extraction of flavonoids from leaves of C. lacryma-jobi L. was: solid-to-liquid ratio > extraction time > ethanol percentage > extraction temperature. When the extraction temperature was 70℃,the extraction time was 1. 5 h and the solid-liquid ratio was 1: 10,the ethanol percentage was 60%,the extraction effect was the best,extraction of flavonoids was 0. 107 5 mg/m L.[Conclusions] This study is expected to provide a theoretical basis for further development and utilization of C. lacryma-jobi L.

关键词： Leaves of Coix lacryma-jobi L. Flavonoids Extraction single factor experiment Orthogonal experiment

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Research and Optimization of Foshou Yam and Honey Nutritional Can by Response Surface Methodology

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Agricultural Biotechnology 2020年第6期9卷 156-161页

作者： Siying CHEN Sui YU Xia DENG Ting HU Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie MountainsCollege of Biology and Agricultural ResourcesHuanggang Normal UniversityHuanggang 438000China

[Objectives]This study was conducted to screen best process parameters for making Foshou yam and honey can.[Methods]The Foshou yam produced from Wuxue was used as a raw material to prepare Foshou yam and honey nutritional can by combining Foshou yam with honey through screening,pre-cooking,filling,exhausting,cooling and other technical *** optimum technology parameter of Foshou yam and honey nutritional can was studied through single factor tests and response surface optimization.[Results]The optimum technical parameters of Foshou yam and honey nutritional can were citric acid concentration 0.1%,amount of edible salt 0.1%,cooking time 14 min and honey concentration 26%.Under these conditions,the final sensory score was *** prepared can was not only rich in nutrition,but also had good flavor and taste.[Conclusions]This study provides reference for the development and utilization of Foshou yam and the research and development of functional food.

关键词： Foshou yam Honey Can single factor experiment Response surface method

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