FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (11): 192-194.
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LI Wei, NING Zheng-Xiang
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Abstract: Countercurrent extraction was applied to extract dihydromyricetin in Ampelosis grossedentata with water asextracting solvent in this paper. Some factors related to the extract rate of dihydromyricetin are investigated. The results showthat the extract rate is higher when the temperature is higher, the highest extract rate can be obtained if extracting solvent is boilingwater. The amount of sediment is most when the ratio of material to solvent is 1:10. The extract rate of dihydromyricetin increasesuntil the extract time reaches 60min, then the extract rate decreases. The weak alkaline water is preferred than neutral water andacid water.
Key words: dihydromyricetin, Ampelosis grossedentata, countercurrent extraction
LI Wei, NING Zheng-Xiang. Study on Countercurrent Extraction of Dihydromyricetin[J]. FOOD SCIENCE, 2004, 25(11): 192-194.
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