摘要
采用超声波法提取柿叶中的总黄酮,在考察乙醇体积分数、料液比、超声波功率和提取时间四个单因素的基础上,通过正交实验确定了柿叶总黄酮超声波法提取的最佳工艺:柿叶粉浸泡18h,乙醇体积分数60%,料液比1:50,超声波功率250W,提取时间45min,结果表明,柿叶总黄酮总含量可达2.59%。在此最佳提取工艺下提取两次,可将柿叶中90%以上的黄酮提取出来。
The ultrasonic extraction of flavone from persimmon leaves was studied in this article, By orthogonal experiment, the optimal extraction conditions were obtained as follows： liquid-solid ratio of 50：1, ethanol concentration of 60 %, ultrasonic power of 250 W, extraction time of 45 min and extraction times of twice, under which the extraction rate was above 90% and the average content of flavone in persimmon leaves was 2.59%,
出处
《现代食品科技》
EI
CAS
2008年第7期687-690,共4页
Modern Food Science and Technology
关键词
柿叶
总黄酮
超声波提取
persimmon
flavone
ultrasonic extraction
