食品科学 ›› 2006, Vol. 27 ›› Issue (11): 391-394.
• 工艺技术 • 上一篇 下一篇
王作昭, 刘静波, 林松毅, 王二雷
出版日期:
发布日期:
WANG Zuo-Zhao, Liu-Jing-Bo, Lin-Song-Yi, Wang-二Lei
Online:
Published:
摘要: 采用对比分析的方法,研究了影响笃斯越桔叶中黄酮类化合物提取率的多种因素,并通过L9(34)正交试验设计优化出热回流法提取笃斯越桔叶中黄酮类化合物的最佳工艺条件:温度为80℃,料液比为1/50,乙醇浓度为80%,时间为25min。
关键词: 笃斯越桔, 总黄酮, 热回流, 正交试验设计
Abstract: Based on contrast analysis,some factors that affect extracting rate of flavanoids from Vaccinium uliginosum.L were studied. The orthogonal design of L9(34)was used to select the optimal technological conditions for extracting flavanoids from leaves of Vaccinium uliginosum L .with the internal reflux method,and the optimal parameters were as followtemperature 80 ℃,the ratio of 1/50,ratio of material to water 1:50,concentration of alcohol 80%,time 25min.
Key words:  , Vaccinium uliginosum.L; total flavonoids; internal reflux method; orthogonal test design;
王作昭, 刘静波, 林松毅, 王二雷. 笃斯越桔黄酮类化合物提取技术的试验研究[J]. 食品科学, 2006, 27(11): 391-394.
WANG Zuo-Zhao, Liu-Jing-Bo, Lin-Song-Yi, Wang-二Lei. Study on Extraction of Flavanoids from Vaccinium uliginosum L.[J]. FOOD SCIENCE, 2006, 27(11): 391-394.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2006/V27/I11/391