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中心组合设计优化大麦中没食子酸的提取工艺 被引量:1

Optimized Processing Extraction of Barley Gallic Acid by Central Combination Design
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摘要 研究了大麦中没食子酸提取条件的提取工艺。结果表明:等体积的丙酮和石油醚混合溶剂提取大麦没食子酸效果最佳。在此基础上,采用中心组合设计方法,确定了没食子酸的最佳提取工艺条件:温度67.4℃,时间95min,液料比(ml:g)20.5:1。 The extraction process of barley gallic acid was studied.The results showed that the extraction of barley gallic acid by the mixed solvent of acetone and benzene with the same volume was optimum.On this basis,the factors effective for extracting were investigated and optimized by using central combination design.The optimum extracting parameters were:temperature 67.4℃,time 95 min and material-liquid ratio(ml:g)20.5:1.
作者 徐竞
出处 《粮食与饲料工业》 CAS 北大核心 2009年第7期21-23,共3页 Cereal & Feed Industry
关键词 提取 没食子酸 优化 extraction gallic acid optimized processing
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