摘要
研究了微波辐射法从芹菜中提取香豆素,通过正交实验比较,得出最佳的提取条件是:在物料与萃取剂之比为8∶1(即芹菜与无水乙醇之比为8∶1),浸泡时间2h,微波功率为650W×40%下萃取90s,所得香豆素的产率为0.65%。
Study the microwave radial method,which to withdraw the coumarin from the celery, through the orthogonal experiment comparison, we obtain the best extraction condition that under the material and the extracting agent ratio of 8：1 （i.e. celery and the absolute ethyl alcohol ratio of 8：1）, the immersion time of 2 h, the microwave power of 650 W×40 % extract under 90 s, the obtained coumarin production rate is 0.65 %.
出处
《食品研究与开发》
CAS
北大核心
2008年第7期56-58,共3页
Food Research and Development
