摘要
槐米能增强精神警觉,提高生命水平和新陈代谢,加速血液循环。因此,从槐米中提取芦丁,并对芦丁的提取工艺条件进行探索,进而在实验室最佳工艺条件下提取出芦丁。对从槐米中提取芦丁的工艺进行了研究。在提取过程中,通过单因素试验分析了提取温度、提取时间、提取液pH、提取次数、料液质量比、酸沉pH值、静置时间7个主要因素对芦丁提取率的影响。其提取工艺条件是:槐米的提取温度50℃~60℃,每次提取时间20min~30min,石灰水调pH值至8~9,提取3次,每次料液质量比1∶50,酸沉时pH值在4以下,静置时间为6h~8h。
Sophora japonica L.has been used as a nu-tritional support for mental alertness,enhanced vitality level,circulatory health and blood vessel health.Therefore,the optimumextractingconditions ofrutin in Sophora japonica L.were investigated.The process of extracting rutin from Sophora japonica L.is studied.During the extracting process,7 main factors including extracting temperature, time,pH of distilled liquid, times,ratio of solid to liquid,pH of sinking in sour Liquid and laying time were studied by using si...
出处
《食品工程》
2009年第1期44-46,共3页
Food Engineering
关键词
槐米
提取
芦丁
sophora japonical.
extraction
rutin