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超声波法对枣果中总黄酮提取工艺的优化 被引量:8

Optimization of Extraction Technology of Total Flavonoids from Jujube by Ultrasonic Wave Method
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摘要 为探索超声波提取枣果中总黄酮的最佳工艺条件,采用超声波法对枣果中总黄酮的提取工艺进行了优化,并进一步比较了不同品种枣果中总黄酮的含量。结果表明,超声波法的最佳提取工艺条件为乙醇浓度70%,料液比1∶20,提取时间50 min,在此条件下的总黄酮提取率为0.699 1%,内黄枣的总黄酮含量最高,达1.461 8%,在开发功能性食品方面有较大潜力。 The extraction technology of total flavonoids from jujube by ultrasonic wave method was optimized to study its optimum technological conditions.The results showed that the optimum extraction technological conditions were 1∶20 of 70% ethanol/jujube weight for 50 min,the total flavonoids extraction rate under the optimum technological conditions was 0.6991%,the total flavonoids content in Neihuang jujube was up to 1.4618% and the highest among 10 tested jujube varieties.Therefore,Neihuang jujube has a good potentiality in development of functional food.
出处 《贵州农业科学》 CAS 北大核心 2010年第11期222-224,共3页 Guizhou Agricultural Sciences
基金 河南科技学院校级资助项目"金银花中黄酮类物质的提取"(0625)
关键词 总黄酮 超声波法 提取工艺 jujube total flavonoids ultrasonic wave method extraction technology
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