摘要
在单因素试验的基础上,利用Design—ExpertSoftwarn6.0设计了响应面试验,试验分析结果表明,陈皮抗氧化剂的最佳提取工艺为:提取时间1h,水浴温度52℃,乙醇浓度73%,液固比8,提取次数一次。
Basing on the experiment of single factor, the optimum extracting conditions of flavonoids from citrus was obtained by the response surface methodology designed by Expert Softwarn 6.0. They were as following; extracting 1h, water temperature 52℃,73% alcohol, 8 times volumes.
出处
《食品研究与开发》
CAS
北大核心
2005年第3期61-64,共4页
Food Research and Development
基金
河南省科技攻关项目项目编号:0324290039
关键词
陈皮
黄酮类化合物
抗氧化剂
最佳提取工艺
citrus
flavonoid
response surface methodology
optimum extracting conditions
