FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24): 141-143.doi: 10.7506/spkx1002-6630-200924029
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WANG Yu,WANG Sui*
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Abstract:
The effects of ethanol concentration, solid-to-liquid ratio, extraction temperature and time on the yield of dihydroquercetins from larch were studied, and a L9(34) orthogonal test was then employed to optimize the extraction. The content of dihydroquercetins was determined by spectrometry. Results showed that the optimum extraction conditions were as follows: ethanol concentration 30%, temperature 40 ℃, solid-liquid ratio 1:20 (g/ml) and extraction time 120 min. Under such conditions, the yield of dihydroquercetins extract was 2.14% with its purity at 11.3%.
Key words: larch, dihydroquercetin, spectometric method, extraction technology
CLC Number:
Q946.833
WANG Yu,WANG Sui*. Extraction of Dihydroquercetin in Larch[J]. FOOD SCIENCE, 2009, 30(24): 141-143.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-200924029
https://www.spkx.net.cn/EN/Y2009/V30/I24/141