食品科学 ›› 2004, Vol. 25 ›› Issue (6): 138-141.
• 工艺技术 • 上一篇 下一篇
刘锡建, 王艳辉, 马润宇
出版日期:
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LIU Xi-Jian, WANG Yan-Hui, MA Run-Yu
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摘要: 研究了沙棘果渣中总黄酮提取和精制工艺。采用正交实验法确定了沙棘果渣总黄酮提取的最佳条件:石油醚脱脂,65%的乙醇溶液为提取剂,提取温度80℃,提取次数3次(1h/次),料液比1:8(W/V);采用大孔吸附树脂精制沙棘总黄酮,实验结果表明X-5树脂是良好的精制沙棘总黄酮的树脂。
关键词: 沙棘果渣, 总黄酮, 提取, 精制
Abstract: The technologies of extracting and refining total flavones from the marc of Sea buckthorn were studied in this article.The optimum technological conditions were obtained by orthogonal experiment as follows: degreasing with benzinum, extractedwith 65% ethanol, extraction temperature 80℃, extracting 3 times (1h for each time) and the ratio of material to solvent 1:8 (W/V).Macroreticular adsorptive resins were used to refining total flavones. The results showed that X-5 resin was a perfect adsorbentto refine total flavones of Sea buckthorn.
Key words: marc of Sea buckthorn, total flavones, extract, refine
刘锡建, 王艳辉, 马润宇. 沙棘果渣中总黄酮提取和精制工艺的研究[J]. 食品科学, 2004, 25(6): 138-141.
LIU Xi-Jian, WANG Yan-Hui, MA Run-Yu. Study on Extracting and Refining Total Flavones from Marc of Sea buckthorn[J]. FOOD SCIENCE, 2004, 25(6): 138-141.
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