摘要
研究了银杏叶黄酮的超声提取法,并与连续热回流中的索氏提取作了比较研究。实验表明:超声提取法优于索氏提取法。超声提取法的最佳操作条作为:超声波频率40KHZ, 处理时间10min,静置时间12h。
The extraction technology of flavonoids in Ginkgo biloba leaves was studies in this paper. In comparison with the soxhletextraction technology, The results showed the supersonic method was superior to the soxhlets technology. It was found that theextracting conditions with 40KHZ supersonic waves for 10 min and static balance for 12h were optimum.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第8期166-167,共2页
Food Science
关键词
银杏叶
黄酮
超声波
提取方法
Ginkgo biloba leaves Flavonoids Supersonic wave Extraction technology