FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (11): 253-257.
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ZHOU Yi-Ming, ZHOU Xiao-Li, TIAN Cheng-Rui
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Abstract: On the base of the single factor experiments, designed with the Plackett-Burman and Box-Behnken in the RSA software, an optimum condition extracted Tartar Buckwheat Bran with the microwave were, 19.7 min of soaking, 20 min of microwave treatment, 50.3% of the alcohol content, 70 ℃ of the temperature, 32.6:1 of the ratio of solid to liquid, twice of the extraction.
Key words: RSA, flavonoids of tartary buckwheat bran, micro-extracting conditions
ZHOU Yi-Ming, ZHOU Xiao-Li, TIAN Cheng-Rui. Optimal Micro-extraction Conditions Determination of Tartary Buckwheat Bran Flavonoids by RSA[J]. FOOD SCIENCE, 2007, 28(11): 253-257.
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