食品科学 ›› 2007, Vol. 28 ›› Issue (10): 301-303.
• 工艺技术 • 上一篇 下一篇
张喜梅, 李琳, 李晓玺, 程亮光
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ZHANG Xi-Mei, LI Lin, LI Xiao-Xi, CHENG Liang-Guang
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摘要: 本实验以乙醇为溶剂,研究了超声功率、超声作用时间以及微波作用功率、作用时间对葛根总黄酮提取率的影响,结果表明,适当的超声场和微波辐射可提高葛根总黄酮的提取率。
关键词: 葛根, 总黄酮, 超声提取, 微波提取
Abstract: The total flavones were extracted by alcohol as the solvent from Pueraria lobata Ohwi by ultrasonic and microwave. The effect of the power of ultrasonic field, the period of ultrasonic treatment and the power of microwave, the period of microwave treatment was studied. Under the suitable condition with ultrasonic and microwave, the extraction yield of the total flavones could be increased.
Key words: Pueraria lobata Ohwi, total flavones, ultrasonic extraction, microwave extraction
张喜梅, 李琳, 李晓玺, 程亮光. 物理场强化葛根总黄酮提取的研究[J]. 食品科学, 2007, 28(10): 301-303.
ZHANG Xi-Mei, LI Lin, LI Xiao-Xi, CHENG Liang-Guang. Study on Extaction of Total Flavones from Pueraria lobata Ohwi by Ultrasonic and Microwave[J]. FOOD SCIENCE, 2007, 28(10): 301-303.
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