摘要
本文以西芹为原料,针对芹菜的生理特点,采用乙醇提取,用分光光度法测定的方法,进行了从芹菜中提取黄酮类物质的研究,发现预处理对芹菜叶和芹菜茎有不同的作用。分别考察了从芹菜叶和芹菜茎中用乙醇回流法提取黄酮类化合物的最佳条件:芹菜叶的提取是在 85~90℃、回流时间6h、物料比1:40、乙醇浓度95% 。芹菜茎的提取是在75~80℃、回流时间4h、物料比1:60、乙醇浓度80% 。
In this paper, we summarized many methods of extracton ,such as the extract method by alcohol .We took thewestern celery as raw material and determined the contents of flavonoid with spectrophotometric method. The experiment ofalcohol extracton was chosen for celery and the contents determined. And the optimum extracting conditions obtained.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第8期121-125,共5页
Food Science