摘要
采用水浸提工艺,用正交试验探讨银杏叶中黄酮类化合物的最佳提取工艺。结果表明:在100℃条件下,用20倍银杏叶重的水,浸提3个小时,银杏叶中黄酮类化合物取得的效果最好。分光光度法测得提取液中黄酮类含量约为4mg/mL,而且适合用于调配银杏柿子醋饮料。
The flavonoids contents in Ginkgo biloba L were extracted by means of water. The optimum extracting process were determined through orthogonal experiment. The results showed that 100 ℃,20:1 of water to Ginkgo biloba L weight ratio,extracted for 3hours. The flavonoids contents were detected by spectrophotometry,the detected limit is 4mg/mL and the extracted Ginkgo biloba L was added in the persimmon vinegar.
出处
《食品研究与开发》
CAS
北大核心
2005年第1期82-84,共3页
Food Research and Development
基金
河南省教育厅自然科学研究项目
