食品科学 ›› 2007, Vol. 28 ›› Issue (10): 275-277.
• 工艺技术 • 上一篇 下一篇
马厉芳, 吴春霞, 阿不都拉·阿巴斯
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MA Li-Fang, WU Chun-Xia, A Bu-Du-La-·A-Ba-Si
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摘要: 对紫草叶中的总黄酮的含量和提取工艺进行了研究,通过单因素试验和正交试验确定超声提取最佳工艺是:以80%乙醇作为溶剂,料液比为1:30,在超声波功率为400W的条件下超声提取15min,其黄酮含量为5.58%。
关键词: 超声波技术, 紫草叶, 总黄酮, 提取
Abstract: The technology of extracting the flavonoids in Arnebia guttata Bge. was studied by using total flavonoids as index. The optimum extraction conditions of ultrasound were determined by othoganal method: the ratio of material over solvent is 1: 30 using 80% using alcohol as solvent and the extracting time is about 15 min and 400W; the content of total flavonoids was up to 5.58%.
Key words: ultrasonic wave, Arnebia guttata Bge.leaf, total flavone, extraction
马厉芳, 吴春霞, 阿不都拉·阿巴斯. 超声波提取紫草叶中总黄酮的工艺研究[J]. 食品科学, 2007, 28(10): 275-277.
MA Li-Fang, WU Chun-Xia, A Bu-Du-La-·A-Ba-Si. Extraction Technology Study of Total Ketone from Arnebia guttata Bge. by Supersonic Method[J]. FOOD SCIENCE, 2007, 28(10): 275-277.
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