摘要
以水为介质的条件下,对银杏叶进行微波处理,提取效果与传统水煮法及溶剂萃取法提取银杏黄酮作对照;结果表明此方法提取率高,省溶剂,大大提高了提取效率。
Using purified water as the solvent, Ginkgo biloba Flavone Glycosides were extracted by microwave treatment.The effect was compared with traditional boling water extraction and solvents extraction.The results demonstratde higher extracing rate and efficiency by microwave in addition to the saving of solvents and labor costs.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第2期39-40,41,共3页
Food Science
关键词
银杏叶
黄酮甙
微波法提取
提取率
Ginkgo biloba leaves Flavone glycosides Microwave Water extraction