食品科学 ›› 2006, Vol. 27 ›› Issue (9): 172-174.
• 工艺技术 • 上一篇 下一篇
侯冬岩, 回瑞华, 刘晓媛, 李学成
出版日期:
发布日期:
HOU Dong-Yan, Hui-Rui-Hua, Liu-Xiao-Yuan, Li-Xue-Cheng
Online:
Published:
摘要: 采用超声波法从洋葱皮中提取黄酮类化合物并探讨出最佳提取条件,建立了洋葱皮中黄酮化合物的光谱分析方法.实验结果表明:此光谱分析法的回收率为99.6%~102.1%,变异系数小于0.18%。
关键词: 洋葱皮, 黄酮, 光谱分析, 超声波法
Abstract: The ultrasonic extraction method was used for extracting flavonoids in onion skin, the optimum extracting conditions were investigated. The flavonoids in onion skin were determined by sepctrophotometry. The results show that the recovery is 99.6%~105% and the coefficient of variation is 0.18%.
Key words: onion skin, flavonoids, spectrophotometry, ultrasonic extraction method
侯冬岩, 回瑞华, 刘晓媛, 李学成. 洋葱皮中黄酮化合物的超声提取与光谱分析[J]. 食品科学, 2006, 27(9): 172-174.
HOU Dong-Yan, Hui-Rui-Hua, Liu-Xiao-Yuan, Li-Xue-Cheng. Study on Extraction Ultrasonic Methods of Flavonoids from Onion Skin and Their Spectrophotometry Determination[J]. FOOD SCIENCE, 2006, 27(9): 172-174.
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/I9/172