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超声波提取红海榄果实总黄酮工艺研究 被引量:2

STUDY ON ULTRASONIC EXTRACTION OF FLAVONOIDS IN THE GAINS OF THE MANGROVE PLANT RHIZOPHORA STYLOSA
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摘要 采用醇提法、超声提取法探讨红海榄果实中提取总黄酮类物质的最佳工艺,并与传统提取方法进行比较。试验结果表明:通过单因素试验和正交试验,超声提取的最佳条件是:在超声波功率为500W条件下,乙醇浓度为80%,按料液比1:15比例的乙醇浸泡30min后,在温度60℃下超声提取20min,其总黄酮类物质的提出率可达8.7%,而传统回流提取法提取率为6.0%,超声波提取黄酮优于传统提取法,具有省时、高效的优点。 It is studied on the optimal technology of extracting total flavonoids from the gains of the mangrove plant Rhizophora stylosa by alcohol extracting and ultrasonic method and compared with the traditional extraction technology. By the single factor and orthogonal design experiment, the result indicates that the most optimal conditions, the ultrasonic power is 500 W, are that the concentration of alcohol is 80 %, the rate of raw material to alcohol is 1:15,the immersion time is half an hour ,then extracting for 20 min at the temperature of 60 ~C, the average extraction rate of flavonoids is as high as 8.7 % by ultrasonic method. The traditional extracting rate of total flavonoids just reaches 6.0 %.The results suggested that ultrasonic extraction method was better because of its advantages such as time-saving and high efficiency.
出处 《食品研究与开发》 CAS 北大核心 2009年第9期4-7,共4页 Food Research and Development
基金 广东省自然科学基金项目(06029124)
关键词 红海榄果实 超声波提取 总黄酮 the grains of Rhizophora stylosa ultrasonic extraction flavonoids
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