食品科学 ›› 2006, Vol. 27 ›› Issue (12): 346-349.
• 工艺技术 • 上一篇 下一篇
李俶,李莉,倪永年
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LI Ti1,LI Li1,NI Yong-nian
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摘要: 运用超声波辅助法提取槲寄生中黄酮类物质。通过正交试验法探讨了提取工艺的最佳条件,分别考察了乙醇体积分数、超声时间和固液比3个因素对槲寄生中总黄酮提取率的影响。实验结果表明,最佳工艺条件为:乙醇体积分数80%,超声时间为15min,料液比为1:40。
关键词: 槲寄生, 总黄酮, 超声波提取
Abstract: To study a new extraction method of mistletoe flavonoids by ultrasonic technology. Orthogonal test was used to evaluate the influence of the 3 factors, including the concentration of ethanol, the extracting time by ultrasonic, and the rate of solid and liquid. The results showed that the optimum extraction is as follows: adding 80% ethanol into mistletoe, extracting 30min; the rate of solid and liquid 1:40.
Key words: mistletoe, flavonoids, ultrasonic extraction
李俶,李莉,倪永年. 槲寄生中总黄酮化合物提取工艺的研究[J]. 食品科学, 2006, 27(12): 346-349.
LI Ti1,LI Li1,NI Yong-nian. Study on the Method for Ultrasonic Extraction of Flavonoids[J]. FOOD SCIENCE, 2006, 27(12): 346-349.
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