摘要
研究了超声-微波协同萃取法提取灰叶胡杨花粉中总黄酮的工艺。通过单因素试验确定了影响提取总黄酮的主要因素及最佳水平范围,通过正交试验确定的最佳提取条件为:乙醇浓度70%,提取时间40min,提取次数3次,提取温度60℃,此条件下灰叶胡杨花粉总黄酮的提取率为2.783%。
The single factor analysis and orthogonal test were designed to confirm the main factors and the optimum condition for ultrasonic-microwave synergistic extraction process of total flavones from the pollen of Populus pruinosa Schrenk. The results showed that the optimum condition is as following: ethanol concentration 70%,extraction for 3 times and 40 min for each time,extraction temperature 60 ℃,and finally the extraction rate of total flavones is 2.783%.
出处
《食品科学》
CAS
CSCD
北大核心
2009年第2期61-64,共4页
Food Science
基金
新疆生产建设兵团塔里木盆地生物资源保护利用重点实验室开放课题(BR0707)
关键词
灰叶胡杨花粉
总黄酮
超声-微波协同萃取
pollen of Populus pruinosa Schrenk
total flavones
ultrasonic-microwave synergistic extraction
