摘要
采用超声波技术从山楂中提取栎皮酮。研究了超声波功率、超声波处理时间、碱液浓度以及溶剂用量对栎皮酮提取率的影响。最佳工艺条件为:超声波功率为200W,处理时间20min,碱液浓度为0.02mol/L,料液比为1∶1.5(w/w)
The quercetin was extracted from haw with ultrasonic.The effects of ultrasonic output power ,ultrasonic irradiation time,the concentration of NaOH and the amount of extraction solvent on the extraction yield were investigated.The optimum conditions for ultrasonic extraction were ultrasonic output power 200 W, ultrasonic irradiation time 20 min, concentration of NaOH 0.02 mol/L, amount of extraction solvent on the extraction yield 1：1.5 （w/w）.
出处
《食品研究与开发》
CAS
北大核心
2007年第5期44-46,共3页
Food Research and Development
